Main Meal Recipes > Pork with Prunes and Sage

This recipe is part of the April 2006 Recipes Menu

Starter - Carrot Stuffed Onions
Main Course - Pork with Prunes and Sage
Dessert - Rimside Tin

How to make pork with prunes and sage:
Pork makes a nice change and is quite a light meat, combined with the prunes
and sage this dish makes an unusual combination of flavors.


2 1/2 cups pork fillet, sliced into 1/2 inch pieces, remove fat/sinew
1 tablespoons plain/all purpose flour
1 teaspoon paprika
seasoning to taste
3 tablespoons butter
1 tablespoon fresh sage, finely chopped
large tin prunes in natural juice
4 tablespoons single cream
(see measure conversions for more information)


- Mix the flour, paprika, seasoning and use to coat the pork slices.
- Melt the butter in a large frying pan and fry the pork quickly until browned on all sides.
- Add the sage and fry for a further 2 minutes.
- Drain the prunes, reserving the juice.
- Make the juice up to 1/4 pint with water.
- Add the juice to the pork.
- Bring to the boil and simmer for 15 minutes.
- Remove from the heat.
- Stone the prunes and add to the pork.
- Add the cream.
- Heat gently but do not boil.
- Serve with new potatoes and mange-tout peas or a green salad.