Prune and Red Wine Sauce

• Fat and juices from roasting the pork
• 1 medium onion, skinned and finely chopped
• 1 rounded tbsp flour

Drain some of the fat and juices from the pork into a saucepan while the pork is cooking (there is no need to wait until the last minute to make this sauce). Add the onion to the saucepan. Cook over a moderate heat for 5–7 minutes, stirring occasionally, then stir in the flour. Cook for a further couple of minutes, then gradually add the red wine and vegetable stock, stirring continuously until