Pork Medallions Stuffed with Garlic & Prunes.

Details:   Prep Time =30/40 minutes depending you get faster.      Cooking Time = 6-8hrs     Serves=4

pork & Prune Slow cook    2013-07-25 17.39.46

This looks fantastic on the plate And not so great in the hot pot, it was a fantastic dish really enjoyed it, another for my top of the pots, pork but with a different spin from apple I would really recommend this with mash potato and pack choi worked so well with it it was perfect.

I however served this with a Indian Roti as I have today learnt how to make them on my new Thava. My  friend  Jazz came round and showed me how to do it a really nice afternoon. I even made them blow up so everyone must have been hungry. So I repeated it tonight to go with tea, totally inappropriate but it worked. (Would have been so much nicer with mash.)

I learnt a new wifes tale never wash a thava at night its bad luck, Not sure on the theory behind that.  When using flour never throw the leftovers in the bin its also bad luck, flour = wealth and hard to make so its never to be thrown in the bin.

I have not got that completely right I will re write when I have discussed with Jazz.

Ingredients 

NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 2 tbls of Oil to cook, May need more less use as little as you can.2013-07-25 12.11.47
  • 1 cloves Garlic chopped finely.
  • 2 celery Sticks chopped Finely.
  • 4 shallots chopped finely.
  • 14  stoned Prunes.chopped finely.
  • 1 tsp of lime juice.
  • 1/4 tsp Nutmeg.
  • 1 tbsp Parsley Chopped.
  • 12 pork medallions, 600g ish (3 per adult).
  • 200ml white wine.

2013-07-25 10.55.222013-07-25 14.29.52 2013-07-25 17.39.46 2013-07-25 13.06.10

Method

Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Heat the oil in a large heavy sided frying pan medium high heat, Add the Celery, Garlic and shallots. Fry for about 2-3 minutes until aromatic then add into a bowl leave to cool
  2. Once cooled stir in the Prunes, lime juice, Nutmeg and  Parsley.
  3. Slice medallions open with a sharp knife then using a rolling pin cover the meat with cling film and bash until flat.
  4. Spread the prune mix on top of the flattened medallion then  place the medallion on half a slice of prosciutto ham and roll up.  Secure with a Cocktail Stick. In my Photo the sticks are straight across don’t do this as you can’t fry them go along but from side to side. see  my end photo on the plate as I had to pull them all out and start again.
  5. Fry the stuffed pork rolls on all sides and move to the Hot Pot/Slow cooker. Pour on the wine and cook for 6–8 hrs.

pork & Prune Slow cooker

I serve this with Pak Choi and Roti, I recommend Mash potato for the 3rd day in a row.

 

NB: This is posted under Milk/Egg/Tomato/Soya free.

 

 

 

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Posted in Dairy Free, Egg Free, Pork, Soya Free, Tomato Free, Tricky Tricky - as hard as a Hot Pot Can Get?
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