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Pork, prune and carrot casserole recipe

19 ratings

See method

Serves 4
20 mins to prepare and 35 mins to cook
650 calories / serving
Freezable

Ingredients

75ml olive oil
1 x 500g pork tenderloin, silver skin trimmed and cut into large chunks
2 large carrots, peeled and sliced diagonally
1 large red onion, sliced
1 large potato, peeled and cut into wedges
200g canned prunes, drained
250ml chicken stock
250ml cider
salt
pepper

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2710kj
650kcal 32%
Fat
43g 61%
Saturates
11g 55%
Sugars
21g 23%
Salt
1.7g 28%

of the reference intake
Carbohydrate 35.4g Protein 27.8g Fibre 6.4g

Method

Pre-heat the oven to 180°C.
Heat half of the olive oil in a large, heavy-based casserole dish set over a moderate heat. Season then sear the pork chunks until golden brown in colour all over.
Remove from the dish, then add the remaining olive oil and sautée the onion, carrot and potato for 4-5 minutes, stirring occasionally. Add the pork and prunes to the dish, then pour in the cider and stock. Bring to the boil, then cover with a lid and transfer to the oven to roast for 20 minutes.
Remove when cooked and adjust the seasoning as necessary. Allow to rest for 5 minutes before serving from the dish.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.