READY IN 1 hr
55 mins

+ waiting
Stuffed Pork with Redcurrant Sauce Recipe

Stuffed Pork with Redcurrant Sauce

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

This recipe for Stuffed Pork with Redcurrant Sauce (called, in French, "Porc Farci aux Pruneaux") makes use of prunes and raisins for the stuffing and the combination of sweet and savoury is heavenly, particularly with the Redcurrant Sauce that accompanies it.

I have suggested that you use pork fillet since it is so much easier to stuff. But, if you prefer to use loin of pork, you'll find an illustrated guide here on How to Stuff Pork. And if that sounds fearsomely hard, don't be put off - ask your butcher for boned shoulder of pork, butterflied and skin on - he'll know what you want!

      Preparation Time: 15 Minutes + waiting

      Cooking Time: 1 Hour 40 Minutes

Ingredients for Stuffed Pork with Redcurrant Sauce

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
3 lb
pork fillet
 
salt and pepper
7 oz
large prunes
1 oz
seedless raisins
½ teaspoon
ground mixed spice
1 tablespoon
chopped sage
½ pint
dry white wine
2 tablespoons
redcurrant jelly
¼ pint
double cream (heavy cream)

 

How to Cook Stuffed Pork with Redcurrant Sauce

  1. Soak the prunes and raisins in boiling water and allow to stand for 30 minutes then drain well, and stone the prunes. Mix the spice and the sage with the prunes and raisins.
  2. Lay the pork flat and season well with salt and freshly-ground pepper. Spread the stuffing mix evenly over the meat, leaving a 1" (2.5cm) border all round. Roll the meat and secure with kitchen twine. Place in a roasting pan and pour over half the wine. Cook in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 1½ hours or until tender.
  3. Transfer the meat to a warmed serving dish and keep warm. Add the remaining wine to the roasting pan, place over a low heat and bring to the boil. Simmer for 3 to 4 minutes until reduced to about ¼ pint (150ml). Add the redcurrant jelly and cream, check the seasoning and simmer until thickened.
  4. Garnish the meat with a sprig of parsley and serve with courgettes and creamed potatoes.

 
Graham GRAHAM'S HOT TIP:
When you add the redcurrant jelly and cream at the end, then simmer until thickened, do NOT allow it to boild. Cream can easily curdle and separate if boiled.
 
GRAHAM'S WINE RECOMMENDATION: GrahamPork is 'white' meat so deserves a light red wine such as a St Emilion or a St Estéphe. Don't be tempted into heavier stuff like Chateau Neuf du Pape. Much though I love the heavier wines, they are best drunk with rich meat like venison or game birds.
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Reviews of Stuffed Pork with Redcurrant Sauce

Rating 5 out of 5 - Many cooks will make this recipe again April 24 2015
This was way yummy! My husband just loved it - he even had a second and THIRD helping! I then made the entire meal for my extended family. It has a beautiful presentation, all of the flavors blend together perfectly. Everyone loved it and said this meal raised the bar for family meals.
(2 reviews)
 

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