Stuffed Pork Fillets in Cider

Name: Stuffed Pork Fillets in Cider
Yield: Serves Four
Ingredients: 2 small pork fillets; 8 prunes, soaked overnight; about 1 tablespoon butter; 1 medium onion, finely chopped; 1 small cooking apple, peeled, cored and chopped; 1 dessert apple, peeled, cored and chopped; 300 ml/½ pint cider; salt and freshly ground black pepper; salt and freshly ground black pepper; 15 g/½ oz butter and 15 g/½ oz flour mixed together to a paste; 15 g/½ oz butter and 15 g/½ oz flour mixed together to a paste; 15 g/½ oz butter and 15 g/½ oz flour mixed together to a paste

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

2 small pork fillets
8 prunes, soaked overnight
about 1 tablespoon butter

Main course

Method

Cut each pork fillet into four pieces. Stone the prunes. Make a small cut in each chunk of pork and push a prune into it, burying the prune as far as possible in the pork flesh. Melt the butter in a frying pan and in it brown the pork pieces fairly fast until well covered on all sides. Lift the pieces into a casserole as they are browned. Then soften the chopped onion in the butter in the fryin