Pork Stuffed with Prunes
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
- Cook the onion over a gentle heat with a pinch of salt in 10g butter until cooked through and translucent. Set aside to cool.
- Slice the pork fillet up its length and season with salt and pepper.
- 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.
- 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.
- Preheat the oven to gas mark 5 / 190C when ready to cook the pork.
- 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.
- 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.
- 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.
- Rest the pork for a few minutes before slicing and serving with the sauce.