Pork fillets with prunes

Recipe from: 1/1/1992 12:00:00 AM
Ingredients 10
Servings 4


  • 750
    pork fillets
  • 18
    stoned prunes
  • 20
    cooking oil
  • 15
    cake flour
  • 150
    meat stock
  • 100
    dry red wine
  • 5
  • freshly ground black pepper to taste
  • 6
    pickling onions
  • 5
    cake flour


Make a deep incision in the length of the fillet. Flatten slightly with a mallet. Arrange half the prunes in the middle of one of the fillets. Place the second fillet over the first and tie with string. Brown meat in heated cooking oil in a heavy-based saucepan. Sprinkle cake flour over meat and fry for 2 to 3 minutes. Add heated meat stock. Stir until sauce has thickened. Add the rest of the prunes and season meat with salt and pepper. Cover with a lid, reduce heat and simmer for 45 minutes to 1 hour or until meat is cooked. Add the onions 10 minutes before the end of cooking time. Remove the prunes from the sauce and liquidise. Allow meat to rest for 10 minutes in a warming drawer. Remove string and cut meat into 10 mm thick slices. Add the prune purée to the pan juices and bring to the boil. Thicken if necessary with a cake flour and water paste. Spoon sauce over meat.

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2017-12-13 10:48

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