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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 551.8
  • Total Fat: 19.4 g
  • Cholesterol: 188.8 mg
  • Sodium: 357.1 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 67.7 g

View full nutritional breakdown of Pork with Red Wine & Prunes calories by ingredient
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Pork with Red Wine & Prunes

Submitted by: IMELDASHOEQUEEN

Introduction

From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 6

Ingredients

    4 pork fillets

    STUFFING
    Zest of 1 orange & 1 lemon
    2 cloves garlic, crushed
    1 tsp finely chopped rosemary
    10 prunes, roughly chopped
    10 long strips streaky bacon
    8 bay leaves
    Sea salt & freshly ground pepper to taste

    SAUCE
    10 prunes, roughly chopped
    1 clove garlic, crushed
    Juice of 1 orange
    150ml red wine
    150mil chicken stock
    Pinch freshly grated nutmeg
    Pinch ground cloves
    Sea salt & freshly ground pepper to taste

Directions

PORK
Pre-heat the oven to 200C.

Combine the orange and lemon zest, crushed garlic, rosemary and prunes in a small bowl. Slice the pork fillets open lengthwise, without cutting all the way through and open out like a book. Season the meat then divide the filling between the fillets. Fold the pork closed and wrap the bacon around with a bay leaf each side. Tie with string.

Heat a heavy based oven-proof saute pan with a little oil and brown the pork on all sides. Place the pan in the oven and cook for 10-12 minutes.

Remove the meat from the pan and set aside., lightly covered, to rest. Keep the saute pan for the sauce.

SAUCE
Place the pan back on the heat. Add the prunes, garlic, orange juice and the wine, stock, nutmeg and cloves. Stir well, scraping up any sediment on the bottom and reduce until syrupy over a high heat. Season.

Remove the string and bay leaves from the pork and cut into thick slices. Place on a platter and pour over te sauce. Garnish with the bay leaves. Serve with crisphy sauteed potatoes and a green salad or green beans.

Number of Servings: 6

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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