Fillets of Pork

Mrs Gerald Leach’s recipes for fillets of pork.


  • ½ fillet per person, unless very large
  • ½ lb. (240 g.) large prunes, soaked for 3 or 4 hours and stoned (liquid saved)
  • 3 oz. (90 g.) breadcrumbs
  • 1 tablespoon onion, finely chopped and softened in a little butter
  • 1 tablespoon brandy
  • ¼ pint ( dl.) good white stock (a bouillon cube will do)
  • ¼ pint ( dl.) (double) cream
  • oz. (45 g.) flour
  • 3 oz. (90 g.) butter
  • salt and pepper


Chop each soaked but uncooked prune into about 8 pieces. Mix with the breadcrumbs and the onion in its butter. Season, using plenty of pepper.

Trim the pork fillets and cut across in halves. Split each half longways, and spread the centres with the prune filling, closing like sandwiches. Rub with seasoned flour and place in a flat ovenproof dish. Just melt remaining butter and pour over. Bake closely covered for 20 minutes at 350° F., gas mark 4. Uncover and bake for a further 10 minutes, so that the tops are lightly browned. At this point, pour off the butter and juices into a small saucepan, and while the fillets brown, make the sauce, by stirring into the butter oz. flour, and adding the prune juice and stock. Boil for 3 minutes, and allow to cool slightly. Stir in the cream and the brandy, and keep warm without further boiling, until the fillets are ready. Pour the sauce round them in their dish and serve immediately.