Recipe: Roast Pork Fillets and Prune


1cup pitted prunes
1cup Perdeberg Soft Smooth Red
1 tbls olive oil
Salt and freshly ground black pepper
4 x small Pork Fillets
1/2 fresh bread crumbs
2cloves crushed garlic
1tbls orange zest
2tsp chopped fresh thyme
2tbls finely diced celery
1cup chicken stock
1tbls cranberry jelly



popular_soft_smooth_generic_900Pre heat oven to 180°C

Soak the prunes in the wine overnight.


Butterfly the pork fillets and season on both sides with salt and pepper.


Place the bread crumbs, garlic, orange zest, thyme and celery in a bowl together, season with salt and pepper.


Drain the prunes and reserve the wine. Half the prunes into bite sized pieces, stir into the bread crumb mixture and mix well together, divide the mixture into four and spread onto each pork fillet, roll the fillets up and secure the pork rolls with string at 2cm intervals.


Heat a little olive oil in a pan and brown the pork on all sides.


Liquidize the remaining prunes, reserved wine, cranberry jelly and chicken stock together, heat in a pan and simmer till reduced by half.


Now place the pork fillets into an oven proof dish large enough to hold them and bake for 10 minutes, remove from the oven and rest in a warm place for 8 minutes and then slice and serve with the sauce on a bed of creamy mashed potatoes and baby vegetables.


 About Perdeberg Soft Smooth Red


An off dry blend of Shiraz, Cinsaut & Cabernet Sauvignon with a dark plum, spice, black and red berry nose.  The residual sugar combined with soft, elegant tannins and ripe fruit make for effortless drinking pleasure.  A must for the ‘not so dry’ wine lover!



Download my Recipe: Roast Pork Fillets and Prune



© Jenny Morris

By | 2016-01-14T09:20:06+00:00 January 14th, 2016|Jenny Morris|Comments Off on Recipe: Roast Pork Fillets and Prune