You’d never believe this is British cuisine, but Pork and Prune Casserole is a classic from southern England, where French influences have given it outstanding flavor.
Pork and Prune Casserole
Author: Epicurus.com Kitchens
Recipe type: Main Course
- 3 1/3 pounds pork loin, cut into 1-inch cubes
- 1/3 Cup vegetable oil
- 1/2 Cup butter
- 30 large prunes, pitted
- 1 bottle dry white wine
- 1/2 Cup red currant jelly
- 1 Cup, plus 2 teaspoons Jus Lié*
- 7/8 Cup heavy cream
- salt and pepper, to taste
- Soak the prunes for 12 hours in the wine.
- Heat the oil and butter and saute the pork until golden brown. Place into a casserole and add the prunes.
- Drain the fat from the pan, add the wine, red currant jelly and jus lie, season, bring to the boil and simmer for 10 minutes, then pour into the casserole.
- Cover with a lid and cook in the oven at 350 degrees F. for 35 minutes.
- Warm the cream, mix into the meat and serve.
Making Jus Lie from this recipe isn't easy. There are no pan juices to use, making it extremely difficult, unlike roasting beef or lamb. As a result, we are making the suggestion in this case to use a packet mix for "Au Jus" sauce, or, try canned beef broth reduced and thickened slightly with arrowroot. It should have the consistency of heavy cream.