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Prune-stuffed pork and red cabbage recipe

Prune-stuffed pork and red cabbage recipe

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Pork fillet is an affordable, learn cut of meat made even better here with the addition of a herby prune stuffing. Serve as a centrepiece for 4 or plate up individually and make the most of the stunning cross section shown in each of the slices. See method

  • Serves 4
  • 30 mins to prepare and 45 mins to cook
  • 615 calories / serving

Ingredients

  • 750g (1 1/2lb) plump pork fillet, trimmed of sinew
  • 1 small onion, chopped
  • 15g butter
  • 2 tbsp white breadcrumbs
  • ½ tsp dried oregano
  • 150g (5oz) ready-to-eat prunes, chopped
  • 175ml (6fl oz) red wine
  • 1 garlic clove, bruised
  • 1 tsp dried cranberries
  • 1 tsp vegetable oil
  • 200ml chicken stock
  • 50ml double cream

For the butter

  • 15g butter
  • 1 medium red cabbage, halved, cored and very finely sliced
  • 1 small onion, finely sliced
  • 1 eating apple, cored and very finely sliced
  • 1½ tbsp light brown soft sugar
  • 2½ tbsp red wine vinegar
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

    2565kj
    615kcal     31%

  • Fat

    27g 39%

  • Saturates

    13g 65%

  • Sugars

    35g 39%

  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 42.4g Protein 45.5g Fibre 6.9g

Method

  1. Gently cook the onion and a pinch of salt in 10g butter for about 8 minutes, until translucent. Set aside to cool.
  2. Cut into the pork fillet all the way up its length, so it can be opened up like a book. Season with salt and pepper. Combine the cooled onion with the breadcrumbs, oregano and prunes. Stuff this mixture into the pork, using kitchen string at regular intervals to hold the fillet in its original shape.
  3. Put the pork in a freezer bag and add the wine, garlic and juniper berries. Marinate in the fridge for at least 1 hour, or up to 12, turning occasionally.
  4. To make the cabbage, melt the butter in a large saucepan. Add the cabbage, apple and onions and cook gently for 10 minutes until softened, stirring occasionally. Add the remaining ingredients and continue to cook for 15 minutes or so, until soft with very little liquid in the pan. Season to taste and set aside. The flavour will improve if made the day before and reheated.
  5. When ready to cook the pork. Preheat the oven to 190°C, 170°C fan, 375°F, gas 5.
  6. Melt the remaining butter and the oil in a large frying pan. Drain the pork, reserving the marinade, and pat dry. Add to the pan and brown on all sides – about 6 minutes – then transfer to a roasting tin and cook in the oven for about 12 minutes.
  7. Put the unwashed frying pan back on a high heat and strain the marinade in. Cook down for 5 minutes or so. Add the stock and cook down until syrupy, scraping at the base of the pan. Add the cream and bubble down for 2 minutes more.
  8. Rest the pork for a few minutes before slicing and serving with the cabbage and the pan juices.

*Marinated, raw pork may be frozen for up to 3 months. Defrost in the fridge overnight before continuing with the recipe as below.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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