Fork Fillet With Prunes
|Granulated sugar||1 Ounce (1 Heaped Tablespoon)|
|White wine/Water||1⁄4 Pint (150 Milliliter)|
|Onion||2 Ounce, sliced (60 Gram)|
|Cooking apples||8 Ounce, peeled, cored and sliced (250 Gram)|
|Stoned prunes||4 Ounce (125 Gram, Ready To Eat)|
|Bay leaf/1 dried bay leaf||2 (Fresh)|
|Pork fillet||1 3⁄4 Pound (750 - 875 Gram)|
Heat the sugar in a roasting tin over a medium heat until it caramelizes to a good rich brown.
Turn down the heat and pour in the wine or water — take care and stand back, as it will splutter alarmingly.
Stir until the caramel dissolves, then add the onion, apple and prunes.
Season well with salt and pepper, add the bay leaf then sit the pork on top.
Cook at 190°C/375°F/ Gas Mark 5, allowing 40 minutes per 500 g/1 lb meat.
Baste the pork with the juices two or three times during cooking.
When the pork is cooked, let it rest for a few minutes while you make the sauce.
Reserve a few of the prunes and push the rest of the pan contents through a sieve, or blend them, to give a smooth sauce.
Check the seasoning, put into a saucepan and keep warm over a low heat.
Slice the pork at a slight angle into medallions about 1 cm/1/2 inch thick.
Spoon a little sauce onto heated plates, arrange the pork on top and garnish with the reserved prunes.