Pork tenderloin with prunes
Ingredients 1 pork tenderloin, about 12oz (300g) 8 prunes, stoned 170ml (6 fl oz) dark beer 4 shallots 15g (1/2oz) unsalted butter 1 tbsp flour 1 tbsp cranberry or redcurrant jelly 1 tsp finely grated lemon peel Method SOAK the prunes in the beer for
1 pork tenderloin, about 12oz (300g)
8 prunes, stoned
170ml (6 fl oz) dark beer
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15g (1/2oz) unsalted butter
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1 tbsp flour
1 tbsp cranberry or redcurrant jelly
1 tsp finely grated lemon peel
SOAK the prunes in the beer for a few hours until they plump up. Slice the tenderloin into pieces about 1in thick.
Melt the butter in a heavy frying-pan and cook the peeled and chopped shallots until soft.
Dust the meat with seasoned flour and add to the pan.
Turn up the heat and fry the pork on both sides for a few minutes, then add the prunes and half the beer to the pan and simmer until the meat is tender, adding more of the beer as the juices evaporate.
Cook for 30 minutes, then stir in the cranberry jelly and lemon zest, salt and pepper to taste.
Enough for 2 people.