Pork and prunes is a classic French combination, and here it is given an extra flavour boost with stem ginger and fresh orange. Cooked with a variety of vegetables it makes an easy roast meal and can be prepared ahead and kept in the fridge ready for cooking.
19 people made this
2 small pork fillets, about 175g each
1 large orange
50g ready-to-eat prunes, sliced
3 globes stem ginger in syrup, drained and thinly sliced
6 lean, unsmoked back bacon rashers
400g new potatoes, scrubbed and cut into 5mm thick slices
2 leeks, thickly sliced
2 carrots, peeled and thickly sliced
2 red-skinned dessert apples
500ml dry cider
2 tbsp chopped fresh parsley
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Method Prep:25min › Cook:1hr › Ready in:1hr25min
Preheat the oven to 200°C/gas 6. Put the pork fillets on a chopping board and cut each in half lengthways, without cutting all the way through. Open the fillets like a book and press down to flatten slightly.
Finely grate the zest from the orange and set aside. Using a small, serrated knife, cut away all the white pith from the orange, then slice down between the membranes to remove the orange segments. Arrange the orange segments over the cut surface of 1 fillet. Top with the sliced prunes and ginger, sprinkle over the orange zest, and season to taste.
Place the second fillet, cut-side down, on top and gently press the fillets together. Wrap the bacon rashers around the pork and secure in place with kitchen string. Set aside. (Prepare ahead up to this stage and leave in the fridge for a few hours or overnight, if more convenient.)
Spread the potatoes over the bottom of a large roasting tin, then scatter over the leeks and carrots. Core and thickly slice the apples, then add to the tin. Place the pork-fillet package on top and pour in the cider. Roast for 1 hour or until the potatoes and carrots are tender and clear juices come out of the pork when it is pierced with the tip of a knife. Lift out the pork and vegetables, cover with foil and leave to rest and keep warm for 10 minutes.
Meanwhile, put the roasting tin on the hob and boil the cooking liquid on a high heat until reduced to about 175ml. Add the parsley and season to taste. Slice the pork and serve with the vegetables and the cooking juices spooned over.