Pork Stuffed with Prunes

11 Oct 2023


750g pork fillet, trimmed of sinew

1 small onion, chopped

200ml chicken stock

15g unsalted butter

150g ready-to-eat prunes, chopped

175ml red wine

1 garlic clove, bruised

½ tsp dried oregano

1 tsp dried cranberries

2 tbsp white breadcrumbs

50ml double cream

1 tsp vegetable oil


  1. Cook the onion over a gentle heat with a pinch of salt in 10g butter until cooked through and translucent. Set aside to cool.
  2. Slice the pork fillet up its length and season with salt and pepper.
  3. Combine the cooled onion with prunes, breadcrumbs and oregano. Stuff the mixture into the pork and secure with kitchen string to hold the pork in its original shape.
  4. Place the pork in a freezer bag along with juniper berries, wine and garlic to marinate in the fridge for a least an hour, or up to 12, turning occasionally.
  5. Preheat the oven to gas mark 5 / 190C when ready to cook the pork.
  6. Melt the left over butter and oil in a large frying pan. Remove the pork from the marinade and pat dry, reserving the marinade for later.
  7. Add the pork to the pan and brown on all sides, transferring to a roasting tin to cook in the oven for around 12 minutes.
  8. Strain the marinade into the frying pan and cook over a high heat for around 5 minutes. Add the stock and reduce until syrupy then add the cream and cook for around 2 minutes.
  9. Rest the pork for a few minutes before slicing and serving with the sauce.