Meat

Pork fillet and prunes with a creamy sauce
1. 

2 pork fillet, between 400-600g each
16 prunes, pitted
l5ml (1 tbsp) oil
45g butter
1 onion, finely chopped
150ml white wine
250ml chicken stock
1 bay leaf
2 thyme sprigs
250ml double cream

Preheat the oven to 170 deg C. Trim the pork fillet, removing any fat or sinew from the outside. Heat oil and half the butter in a fying pan, add the pork fillet and cook until lightly browned all over. (Retain the cooking oils in the pan)

Remove and place in an oven-proof dish and bake for 15 minutes for medium to well-done or 20 minutes for well-done. Leave in a warm place for l0 minutes before slicing in 2.5cm diagonal wedges.

Meanwhile for the sauce, reheat the oils in the frying pan and add the remaining butter. Add the onion. And cook over a low heat until softened but now browned. Add the wine, bring to the boil and simmer for 2 mins. Add the stock, bay leaf and thyme and bring to the boil. Reduce the heat and simmer for 10 minutes or until reduced by half. Strain the stock into a bowl and rinse the frying pan. Return the stock to the pan, add the cream and prunes and simmer for 8 mins, or until the sauce thickens slightly. Serve the slices of pork with the creamy prune sauce over it.

If the prunes are hard and tough, put the prunes in a small saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer the prunes for 5 mins then drain well.

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