Pork & Prunes with Peppery Port Sauce
- 2 pork fillets, trimmed (approx. 900 g)
- 45 ml Dijon mustard
- salt and freshly-milled black pepper
- 30 ml finely grated lemon rind
- 200 g Safari Pitted Prunes
- 45 ml butter
- 45 ml olive oil
- 250 ml port wine
- the juice of a lemon (or to taste)
- 250 ml sour cream
- 65 ml finely-sliced flat leaf parsley
- Butterfly the fillets by slicing them deeply down their lengths but not right through. Open them up and spread all over with the mustard, season to taste and sprinkle the cut side with the grated lemon rind. Lay a row of prunes snugly next to each other down the length of each fillet and fold them over so that the prunes form the centre. Secure the fillets with string or meat skewers.
- Heat the butter and oil in a pan and brown the fillets lightly all over. Cover the pan and place the pan in the oven.
- Continue to cook the fillets in the oven preheated to 190 ºC for 15 minutes or until they’re just cooked yet still mois
- Remove the pan from oven, transfer the fillets to a board, cover loosely with foil and allow to rest for 5 – 8 minutes.
- Meanwhile, return the pan to the stove and heat. When heated, add the port and scrape up the bits from the pan, deglazing it. Add the remaining prunes and cook rapidly without a lid until the port has reduced by a quarter.
- Now stir in the lemon juice and cream. Taste and adjust seasoning. Remove from the heat and puree with a stick blender or in the processor until smooth.
- Remove and discard the string or skewers and slice the fillets into serving portions. Transfer to a heated serving plate, drizzle with a little of the sauce and sprinkle with parsley.
- Serve with the rest of the sauce on the side, some cooked and buttered bow-shaped noodles (or baby potatoes) and a green salad.
Chefs Hint: Chop in some apples as well / or as substitute
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