French Market Recipe 2025 05
Filet de porc aux prunes
Pork fillet with prune stuffing Ingredients for 4 servings:
Ingredients for 4 servings:
- 1 pork fillet
- 1 pack prosciutto crudo
- 8 prunes stoned (if dried, soak in the red wine for 3+ hours)
- 8 almonds shelled
- 4 Anchovies brown fillets
- 4 Bay leaves
- 500 ml Cabernet Franc wine
Directions:
- Preheat oven to 180C degrees
- Soak almonds in hot water then peel off skin
- Slice anchovies in half lengthways
- Wrap anchovies around the shelled almonds
- Slice soft prunes lengthways
- Stuff each prune with an anchovy-wrapped almond
- Partially split the pork fillet lengthways, so that you can open the fillet but it is still a whole piece
- Place the prunes along the length of the fillet
- Roll the fillet over the prunes to form a long roll
- Wrap the roll with prosciutto crudo
- Use skewers to hold the prosciutto and fillet together (or tie with string)
- Tuck the bay leaves around the fillet
- Pour the wine around the fillet, cover with lid and place pot in preheated oven
- Bake for about 35-45 minutes
- Remove fillet from oven and allow to rest in the casserole for about 10 minutes
- Reduce remaining liquid in the pot until thick, pour into a sauce boat
- Remove skewers/ string and slice the fillet thickly
Serve hot accompanied by the red wine sauce and baked sweet potatoes, pair with a glass of Cabernet Franc from Comte de Thun, available in our shop or order online at www.frenchmarket.co.za.
Bon Appétit