Pork And Prune Casserole Recipes

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PORK AND PRUNE CASSEROLE



Pork and Prune Casserole image

Pork and prunes are a classic French combination. This is an easy recipe and works wonderfully in a slow cooker; great for busy mums in the Autumn.

Provided by Lou van

Categories     Stew

Time 14h

Yield 4 serving(s)

Number Of Ingredients 9

600 ml chicken stock
18 dried pitted prunes
675 g stewing pork, cubed
25 g seasoned flour
2 tablespoons oil
2 bay leaves
salt and pepper
2 tablespoons red currant jelly
1 -2 teaspoon cornflour (depending on how thick you like the sauce)

Steps:

  • Bring the stock to the boil, pour over the prunes and leave to soak for about 12 hours.
  • Coat the pork in the seasoned flour.
  • Heat the oil in a large saucepan and brown the pork and remove from the pan.
  • Strain the stock from the prunes put the prunes to one side.
  • Gradually add the stock to the pan and deglaze.
  • Put the pork, prunes and stock into a slow cooker (already switched on for 20 minutes or so) or into a casserole dish (having preheated the oven to 180°C) and add the bay leaves.
  • Cook in the slow cooker for 6 - 8 hours or cook in the oven for 11/2 - 2 hours until the meat is tender.
  • Strain the meat and prunes from the juices and keep warm, remove the bay leaves.
  • Put the juices into a pan and bring to the boil, add the redcurrant jelly and stir until melted.
  • Mix the cornflour with 1 - 2 tbsp water (depending on how much cornflour is used) into a smooth paste and add to the juices stirring constantly.
  • Add the meat and prunes to the sauce to heat through.
  • Season and serve.

Nutrition Facts : Calories 532.7, Fat 33.9, SaturatedFat 10.4, Cholesterol 117.6, Sodium 313.8, Carbohydrate 18.1, Fiber 0.3, Sugar 7.8, Protein 36.5

PAN-FRIED PORK WITH CRèME FRAîCHE & PRUNES



Pan-fried pork with crème fraîche & prunes image

Sara Buenfeld shares one of her favourite recipes. Perfect for dinner parties

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 9

2 pork fillets , (about 500g) thickly sliced into medallions
2 tbsp plain flour , seasoned
25g butter
20 ready-to-eat pitted prunes
2 tbsp brandy
300ml white wine (see wine recommendation below)
1 tbsp Dijon mustard
1 tbsp redcurrant jelly
200ml tub crème fraîche

Steps:

  • Dust the pork with a little of the seasoned flour. Heat the butter in a large non-stick frying pan, then cook the pork in batches for about 3 mins on each side. Remove from the pan, then add the prunes, brandy, wine, mustard and redcurrant jelly and simmer to reduce the mixture by half.
  • Stir in the crème fraîche to make a creamy sauce, season well, then return the pork to the pan to heat through. Serve with tagliatelle and broccoli or a green salad.

Nutrition Facts : Calories 600 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.85 milligram of sodium

CROCK POT/SLOW COOKER PORK, PRUNE AND PORT CASSEROLE



Crock Pot/Slow Cooker Pork, Prune and Port Casserole image

This recipe has been designed to be cooked in a slow cooker, although instructions are also given for cooking in the oven or stove top.

Provided by Sonya01

Categories     Stew

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup plain flour
1 1/2 kg pork shoulder, diced
1 tablespoon olive oil
1 large brown onion, cut into thin wedges
2 garlic cloves, crushed
1 cup port wine or 1 cup prune juice
1/2 cup water
375 g pitted prunes
2 tablespoons thyme leaves

Steps:

  • Place flour in a shallow dish. Season with salt and pepper. Lightly coat pork in flour.
  • Heat oil in a large, deep frying pan over medium-high heat. Add pork, in small batches, and cook for 3 to 4 minutes or until browned. Transfer to a plate, cover and set aside.
  • Add onion and garlic to pan. Cook, stirring occasionally, for 3 minutes or until soft. Spoon into slow cooker. Add port, water, prunes, thyme and pork. Stir to combine. Cover and cook for 3 to 4 hours or until meat is tender and sauce is thick.
  • Notes & tips.
  • Leg, loin or diced pork are all suitable cuts for this casserole.
  • You can cook this recipe in a casserole dish. Preheat oven to 150°C and cook, tightly covered, for 4 hours. Alternatively, cook for 3 to 4 hours over a medium-low heat in a saucepan. Check regularly to ensure casserole doesn't stick.

Nutrition Facts : Calories 984, Fat 47.8, SaturatedFat 16, Cholesterol 177.5, Sodium 169.8, Carbohydrate 85.7, Fiber 8.6, Sugar 45.6, Protein 46.9

PORK STEW WITH APRICOTS AND PRUNES



Pork Stew with Apricots and Prunes image

Provided by Lynn Hagee

Categories     Soup/Stew     Fruit     Pork     Stew     Prune     Apricot     Fall     Bon Appétit     St. Louis     Missouri

Yield Serves 6

Number Of Ingredients 15

2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
4 pounds trimmed pork shoulder, cut into 1-inch cubes
2 large onions, sliced
4 garlic cloves, minced
1/4 cup all purpose flour
1 14 1/2-ounce can chicken broth
1 1/2 cups apple cider or juice
1 cup dark beer
2 tablespoons Dijon mustard
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped dried apricots
3/4 cup chopped pitted prunes

Steps:

  • Preheat oven to 350°F. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large Dutch oven or casserole over medium-high heat. Add pork in batches and cook until brown, stirring occasionally, about 4 minutes. Transfer to bowl using slotted spoon.
  • Add onions and garlic to same pan and cook until tender, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Mix in broth, cider, beer, mustard, coriander, cinnamon and salt and bring mixture to boil. Return pork and any juices in bowl to Dutch oven. Stir in apricots and prunes. Cover and bake 1 hour. Remove lid from Dutch oven and continue baking until pork is tender and liquid is reduced to sauce consistency, about 45 minutes longer. Season with salt and pepper.

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