This is a favourite. You can rely on the meat to be good because it’s fillet. You can get plums all through the year (but if you can’t find any use prunes). It’s a sort of British take on sweet and sour pork, with, as the Chief Taster comments, “a good, strong, rich taste”.
It couldn’t be simpler, it will take about five minutes to prepare, but you do need to allow time for it to cook.
If you happen to have bought all the ingredients the day before, stone and halve the plums and soak them in the port overnight.
It goes particularly well with Greco-Italian potatoes with greens. There’s lots of juice, so whatever you serve it with needs to be able to soak it all up.
This dish freezes well.
Recipe for ludicrously simple pork with plums
- 700g/1½ lbs pork fillet
- 6 fresh ripe plums (if you can’t find any, use prunes)
- 240g/8 oz bottle plum sauce
- 60 ml/¼cup/4 tbsps port or marsala, or madeira
- Salt and pepper
- Preheat the oven to 180°C.
- Halve and stone the plums and put them in the bottom of a smallish ovenproof dish. Pour over the port, or whatever hooch you are using.
- Using the same chopping board, cut the pork into medallions about 1 cm/½” thick.
- Pour over the plum sauce.
- Cover the dish with foil, and bake for about twenty minutes. Then take off the foil and continue to cook for another forty minutes. Season to taste.
- Ta Da!