Pork Fillet With Prunes
|Prunes||6 Ounce, stoned (115 Gram)|
|Medium sherry||1⁄4 Pint (150 Milliliter)|
|Water||1⁄4 Pint (150 Milliliter)|
|Plain flour||1 1⁄2 Tablespoon|
|Double cream||6 Fluid Ounce (170 Milliliter)|
|Red currant jelly||1 Tablespoon|
|Watercress||1 Tablespoon (For Garnish)|
Soak the prunes overnight in the sherry and water; drain, reserving the liquid.
Split open the pork fillets lengthways; do not cut all the way through.
Rub the cut surfaces with salt and pepper, then cover with the prunes.
Roll up the fillets from the short end and secure with string.
Weigh the rolls and calculate the cooking time, allowing 45 minutes per 500 g (1 lb).
Place them in a roasting pan and pour over the reserved prune liquid.
Roast in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for the calculated time, or until the pork is cooked through, basting occasionally.
Place the pork rolls on a warmed serving dish and keep hot.
Skim any fat from the surface of the cooking liquid.
Blend the flour with the cream and stir into the pan juices.
Place on top of the stove and cook gently, stirring, until the liquid thickens.
Stir in the redcurrant jelly and adjust the seasoning.
Garnish the pork with watercress and serve accompanied by the sauce.