This is delicious served with some spinach and a root vegetable puree. To make the purée simply steam 450g each of parsnips and potatoes until tender. Mash well and add 100ml of milk and a knob of butter, then blend with an electric hand whisk until you have a consistent purée.
- 12 ready-to-eat prunes
- 300ml dry white wine
- 450g pork fillet/pork steak
- 2 tablesp. seasoned flour
- 25g butter
- 1 tablesp. redcurrant jelly
- 150ml cream
- ½ lemon, pips removed
- Salt and freshly ground black pepper
- Root vegetable pureé (see intro) and spinach, to serve
Cooking time: 20mins
Place the prunes in a bowl with the wine and set aside to soak for 30 minutes to allow them to plump up. Trim the pork and cut into 1cm slices. Place on a clean work surface, then gently press down with the heel of your hand to flatten them out slightly. Place the flour on a plate and then use to dust the pork, shaking off any excess. Heat the butter in a large frying pan and, when foaming, cook the pork for 1-2 minutes on each side. Transfer to a plate and set aside – you may have to do this in batches depending on the size of your pan.
Strain the wine into the hot pan and bring to the boil, then reduce the heat and simmer until reduced by two-thirds. Stir in the redcurrant jelly and cook for another 2 minutes, stirring until melted. Add the cream, prunes and pork, then season to taste and simmer gently for 2-3 minutes until the pork is cooked through. Add a good squeeze of lemon juice and season to taste, then pile the spinach on to plates and spoon over the pork mixture. Serve with the root vegetable pureé.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers