Stuffed Pork with Redcurrant Sauce
Stuffed Pork with Redcurrant Sauce
Serves: to serve 6
Prep Time: 15 Minutes + waiting
Cook Time: 1 Hour 40 Minutes
Ready In:
1 hr
55 mins
+ waiting
ingredients
3 lb -
pork fillet
- salt and pepper
7 oz - large prunes
1 oz - seedless raisins
½ teaspoon - ground mixed spice
1 tablespoon - chopped sage
½ pint - dry white wine
2 tablespoons - redcurrant jelly
¼ pint - double cream (heavy cream)
- salt and pepper
7 oz - large prunes
1 oz - seedless raisins
½ teaspoon - ground mixed spice
1 tablespoon - chopped sage
½ pint - dry white wine
2 tablespoons - redcurrant jelly
¼ pint - double cream (heavy cream)
directions
- Soak the prunes and raisins in boiling water and allow to stand for 30 minutes then drain well, and stone the prunes. Mix the spice and the sage with the prunes and raisins.
- Lay the pork flat and season well with salt and freshly-ground pepper. Spread the stuffing mix evenly over the meat, leaving a 1" (2.5cm) border all round. Roll the meat and secure with kitchen twine. Place in a roasting pan and pour over half the wine. Cook in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 1½ hours or until tender.
- Transfer the meat to a warmed serving dish and keep warm. Add the remaining wine to the roasting pan, place over a low heat and bring to the boil. Simmer for 3 to 4 minutes until reduced to about ¼ pint (150ml). Add the redcurrant jelly and cream, check the seasoning and simmer until thickened.
- Garnish the meat with a sprig of parsley and serve with courgettes and creamed potatoes.