Pork and Prune Casserole

"Pork and prunes are a classic French combination. This is an easy recipe and works wonderfully in a slow cooker; great for busy mums in the Autumn."
photo by a food.com user photo by a food.com user
Ready In:




  • Bring the stock to the boil, pour over the prunes and leave to soak for about 12 hours.
  • Coat the pork in the seasoned flour.
  • Heat the oil in a large saucepan and brown the pork and remove from the pan.
  • Strain the stock from the prunes put the prunes to one side.
  • Gradually add the stock to the pan and deglaze.
  • Put the pork, prunes and stock into a slow cooker (already switched on for 20 minutes or so) or into a casserole dish (having preheated the oven to 180°C) and add the bay leaves.
  • Cook in the slow cooker for 6 - 8 hours or cook in the oven for 11/2 - 2 hours until the meat is tender.
  • Strain the meat and prunes from the juices and keep warm, remove the bay leaves.
  • Put the juices into a pan and bring to the boil, add the redcurrant jelly and stir until melted.
  • Mix the cornflour with 1 - 2 tbsp water (depending on how much cornflour is used) into a smooth paste and add to the juices stirring constantly.
  • Add the meat and prunes to the sauce to heat through.
  • Season and serve.

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket />&nbsp;<br />Happily married and&nbsp;the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that <br />good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p> <p>&nbsp;</p> <p><a href=http://1.bp.blogspot.com/_HycMLGzpJjc/S-3vqYbQ-3I/AAAAAAAAAAo/UwzmbgtkT30/s1600/MischiefMakers.jpg[/img></a></p>
View Full Profile

Find More Recipes