Monday, 12 December 2011

Braised Pork with prunes and apple.

Preparation time: 30 minutes
Cooking time: 60 minutes
(For two hungry people)

  • 6 Slices of Pork Loin
  • 2 Shallots
  • 1 Sprig of thyme (or Lebanese oregano)
  • 1 Clove of garlic
  • 30gms Butter
  • 300ml Chicken stock
  • 2 cups white wine
  • 1 Carrot
  • 2 Celery sticks
  • 8 Prunes
  • 2 Apples
Heat up olive oil to a pan, caramelise the pork  on each side, add some butter to enhance flavour and add further colour.
Turn over and repeat process.

Remove from pan and place into oven dish away from heat.

 Chop the Echallotes finely.

Add echalotes to pan, cook until tender and deglaze with white wine.

Chop celery and carrots finely.

Make sure it's nice and fine and add to mixture with the thyme.

Add chicken stock, and leave to reduce over high heat.

Add bay leaf.

Some salt.

and pepper to season.

add prunes to pork dish.

Add all the reduction to the pork dish. There should be enough liquid to almost cover pork.

Cover with lid.

Cook in oven at 160C  for approx 60-70 minutes.
Half the liquid should remain once cooked.  Do not dry out.

Peel, core and slice apples into wedges.
Saute in butter until caramelised both sides.

Serve with prunes and apples and coat with reduced jus from oven pot.
Garnish with a little thyme and chive.

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