Pork with Port and Red Wine

Pork and prunes go well together and with the addition of red wine this recipe is a perfect dinner dish for cooler days

Serves: 4


  • 400g Pork Fillet, sliced or 4 Pork chops
  • 100g Prunes, stoned
  • 2 tbsp Redcurrant Jelly
  • 150ml Double or Whipping Cream
  • 300ml Red Wine
  • Seasoning


  1. Soak prunes overnight in wine
  2. Fry pork on both sides in a frying pan to colour then drain
  3. Place pork in a casserole with drained prunes
  4. Add wine and redcurrant jelly to the pan and simmer
  5. Season, add the cream and pour over the pork
  6. Bake in a moderate oven, Gas 4 170C for about 30 mins, until cooked


To ensure meat is cooked check with a meat thermometer. Always serve pork thoroughly cooked

In place of red wine a meat stock could be used or alternatively half stock and half port

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