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