Mustard-glazed pork with prunes, with sides of shredded cabbage and mashed potato

I was happily surprise with how tasty this recipe is! The sauce is divine! Cook it... now!

The recipe, Waitrose again, said it feeds 4 persons but, actually, I think the meat portions were small so I would say 3 persons.

Shredded cabbage eaten raw. It was a first for me. The recipe didn't say to cook it so I tried it raw and it actually works. It's like a salad. The sauce is intense so you have a creamy texture in your mouth and that brings all the ingredients together.

Serves: 3 persons.

Ingredients:
  • For the meat:
    • 450g pork fillet
    • 1 garlic clove, crushed
    • 1 tbsp mustard
    • 1 tbsp muscovado sugar
    • 1 tbsp vegetable oil
    • 9 prunes
    • 200ml dry cider
    • 1 tbsp thyme leaves, chopped
    • 4 tbsp crème fraîche
    • salt and pepper to taste
  • For the mashed potato:
    • 600g potatoes
    • 30g butter
    • 90ml milk
    • salt and nutmeg
  • For the cabbage:
    • 150g white cabbage
Method:
  1. Mix together the garlic, mustard, muscovado sugar, salt and pepper and spread over the pork fillet. Leave to marinate for 15 min. By now you should know I like long marinades so I left it for 1 hour. 
  2. Heat the oil in a frying pan and brown the pork on both sides.
  3. Add the prunes, cider and thyme, cover and simmer for 15-18 min until completely cooked through. If there is any marinade left, add it to the pan too. I flipped it half way through for a more even cooking.

  4. Transfer the pork to a warm serving dish, cover and leave it to rest. To me this means: transfer the meat to a plate and stick it in the oven or microwave (switched off).
  5. Simmer the juices in the pan to reduce by half.
  6. Remove from the heat, then stir in the crème fraîche to create a thick sauce. Check seasoning.
  7. Whilst the pork was cooking I made:
    1.  The mashed potato: Cook the potatoes in water. Drain and mash when cooked. Add butter and milk and stir over a low heat until the butter is melted and the mash is soft. Add salt and nutmeg to taste.
    2. Shred the cabbage.
  8. Slice the pork thickly and spoon the sauce over it. Serve with creamy mashed potato and shredded cabbage.

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