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Recipe for :

Pork Fillet and Prunes

This recipe for Pork Fillet and Prunes has been reproduced courtesy of Anne Dyson who runs Greedy Goose Cooking Holidays in Ambeyrac, France.

Anne Dyson has spent thirty years cooking for family, friends and business dignitaries. A master educator she began Greedy Goose Cooking Holidays to pass on her skills and love of food whilst sharing her beautiful home in Ambeyrac in the department of the Aveyron. Anne is the author of several cookery books including Greedy Goose Entertains and Greedy Goose Cooks with Children.

At Greedy Goose Cooking Holidays Anne believes in using fine quality, seasonal food cooked with love and laughter, the herbs you will use are in pots outside the kitchen door, the eggs from local hens. The bread is baked in the village, the meat from the local butcher who even knows which animal has provided it, some fruit and vegetables come from the garden, others from the local market . . . everything is fresh, seasonal and regional.

To find out more about Greedy Goose Cooking Holidays visit

I usually cook this dish in a loaf tin, its the perfect size and shape for the fillet mignons. Try serving this with a gratin of Jerusalem artichokes, they grow like weeds in the garden, and some green beans tossed in butter and garlic.

Ingredients for Pork Fillet and Prunes

2kg filet mignons of pork, (pork fillet) slit lengthwise
24 pitted prunes (if the prunes are dried soak them for an hour or two in brandy)
2 tsp powdered mustard or ginger
salt and freshly ground pepper
50g butter
Half a litre of stock heated to boiling
Double cream

How to make Pork Fillet and Prunes

  • Place the prunes close together in the slit of the meat and tie together firmly enclosing the prunes.
  • Rub the meat with a mixture of salt, pepper and mustard or ginger. I often put the mixture on a chopping board and then roll the pork pressing the mixture in as I go.
  • In a heavy pan, heat the butter and brown the meat on all sides.
  • Pour on the stock, cover and braise in the oven at 180°C / Gas mark 4 for 45 minutes or until the meat is tender, basting frequently.
  • When the meat is done, slice it thickly and arrange the slices on a heated platter.
  • Reduce the pan juices if necessary, season to taste and stir in a little cream.
  • Pour this sauce over the meat and serve.

Serves 6

Anne Dyson

Published with permission of Greedy Goose Cooking Holidays