Pork with Red Wine & Prunes
- Number of Servings: 6
Ingredients
4 pork filletsSTUFFINGZest of 1 orange & 1 lemon2 cloves garlic, crushed1 tsp finely chopped rosemary10 prunes, roughly chopped10 long strips streaky bacon8 bay leavesSea salt & freshly ground pepper to tasteSAUCE10 prunes, roughly chopped1 clove garlic, crushedJuice of 1 orange150ml red wine150mil chicken stockPinch freshly grated nutmegPinch ground clovesSea salt & freshly ground pepper to taste
PORK
Pre-heat the oven to 200ºC.
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.
Pre-heat the oven to 200ºC.
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.
Nutritional Info 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
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