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Fruit Filled Pork

French.Palate's picture
Ingredients
  Pork cutlets 1
  Blueberries/Blackcurrants 1 Pound (500 Gram)
  Ground black pepper To Taste
  Olive oil 1 Tablespoon
  Dry white wine 8 Fluid Ounce (250 Milliliter)
Directions

1. Using a sharp knife, separate bones from meat, leaving both ends intact, to make a pocket. Trim excess fat from outside of rack.
2. Place blueberries or blackcurrants in a bowl and season to taste with black pepper. Place half the fruit mixture in pocket of meat and place in a flameproof baking dish. Brush pork with oil and bake at 220°C/425°F/Gas 7 for 20 minutes. Reduce oven temperature to 200°C/400°F/Gas 6 and bake for 1 hour longer or until cooked. Remove meat from pan, place on a warm serving platter, cover with foil and set aside to stand for 15-20 minutes.
3. Add wine and remaining fruit to baking dish and bring to the boil over a medium heat. Reduce heat and simmer, stirring constantly and scraping base of dish, for 10 minutes or until sauce is reduced by half. Serve sauce with pork.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

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