Pork & Prunes – Justine Wall

Justine Walls Pork & PrunesPork & Prunes by Justine Wall

Justine says: “What a retro combination: I did wonder what on earth made me do this as I was making it, but it was so good. I’m pleased that I don’t worry too much about things being a little nostalgic in my kitchen once in a while! I love using pork fillet to cook with- quick, easy and of course lean, it also goes so well with so many brilliant ingredients, and of course lends itself well to complementary sweeter flavours, such as mandarins, apricots, lemons and here, prunes. The weather has been, again, a little inclement and this was the result of needing something a little more substantial after our attempt at a barbecue weekend.

I will say that this does well to rest, and even better to rest for a day and then be reheated. Because the pork is so lean, this does help create a more tender casserole. A good one to make ahead of time, I think.”

Pork & Prunes 

Serves 4

Preheat oven to 160 degrees Celsius

Ingredients
500-600g pork fillet, sliced
2 tbsp olive oil
Good knob butter
1 large white onion, sliced into half circles
2 cloves garlic, peeled and microplaned
about 1 tsp fresh microplaned ginger
175g pitted prunes, halved
Splash white wine
½ cup double cream
Maldon salt
Black pepper
¼ cup microplaned parmesan
small handful fresh parsley, chopped, for serving

Method
Heat 1 tsp of oil in an ovenproof casserole dish or earthenware type dish, and brown the pieces of pork well, on a high heat. Once the pork is browned, remove it from the pan and set aside on a plate to add later to the casserole. Turn the heat down, add the other tbsp. of oil and the butter, and saute the onions, garlic and ginger for about 8-10 minutes. Add the pork back to the pan, along with the prunes and a splash of white wine. Deglaze the pan, stirring all the while.

Add the cup of cream, salt and pepper, and cover the dish with a loose tin foil lid. Pop into a preheated oven for 15 minutes. Remove, stir through the parmesan and parsley, and allow to rest before serving. Or, as I mentioned – allow to cool properly, refrigerate, and reheat the next day.

Michael’s wine recommendation – CLICK HERE

De Waal Young Vines Merlot 2012

Justine Wall with Berry MeringueJustine Wall

I live on Salisbury Plain, England, in a very old, wonky thatched cottage that looks like it’s been iced with royal icing and topped with Shredded Wheat. I grew up in South Africa, but have lived in England for 18 years.

I run my design business, Hector and Haddock, from my studio at home where I design linocuts, screen prints, tea towels and greeting cards. A complete bibliophile and self confessed hoarder, all of my designs and work pay homage to vintage graphics and paper. I also use this extensive paper ephemera collection to create bespoke paper pictures for clients.

More than anything, I love to cook for people. I hope that you find these recipes helpful, inspiring and delicious, even if you don’t follow a gluten free diet. There’s more on the inspiration behind my blog in The Plain Kitchen

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May 26th, 2016|Categories: pork, Recipes|Tags: , , , , , |