Pork with Port and Red Wine

Serves: 4

Ingredients

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

Method

Soak prunes overnight in wine.

Fry pork on both sides in a frying pan to colour then drain.

Place pork in a casserole with drained prunes.

Add wine and redcurrant jelly to the pan and simmer.

Season, add the cream and pour over the pork.

Bake in a moderate oven, Gas 4 170C for about 30 mins, until cooked.

Tips

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