Pork, prune and carrot casserole recipe
Ingredients
- 75ml olive oil
- 1 x 500g pork tenderloin, silver skin trimmed and cut into large chunks
- 2 large carrots, peeled and sliced diagonally
- 1 large red onion, sliced
- 1 large potato, peeled and cut into wedges
- 200g canned prunes, drained
- 250ml chicken stock
- 250ml cider
- salt
- pepper
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Shop ingredientsEach serving contains
- Energy
- 2710kJ 650.0kcal
- Fat
- 43g
- Saturates
- 11g
- Salt
- 1.7g
- Sugars
- 21g
of the Reference intake
Carbohydrate 35.4gProtein 27.8gFibre 6.4g
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Method
- Pre-heat the oven to 180°C.
- Heat half of the olive oil in a large, heavy-based casserole dish set over a moderate heat. Season then sear the pork chunks until golden brown in colour all over.
- Remove from the dish, then add the remaining olive oil and sautée the onion, carrot and potato for 4-5 minutes, stirring occasionally. Add the pork and prunes to the dish, then pour in the cider and stock. Bring to the boil, then cover with a lid and transfer to the oven to roast for 20 minutes.
- Remove when cooked and adjust the seasoning as necessary. Allow to rest for 5 minutes before serving from the dish.
- See more Pork recipes
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
