• Save to your scrapbook
  • Save to your scrapbook

    Mustard-glazed pork with prunes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Mustard-glazed pork with prunes

    Lovely autumnal flavours.

    • Preparation time: 10 mins plus marinating
    • Cooking time: 20 minutes
    • Total time: 30 mins plus marinating 30 minutes

    Serves: 4


    • 1 clove organic garlic, chopped
    • 1 tbsp English mustard
    • 1 tbsp dark muscavado sugar
    • 450g essential Waitrose British Pork Fillet
    • 1 tbsp sunflower oil
    • 10–12 Waitrose Organic Ready To Eat Prunes
    • 200ml Duchy Originals From Waitrose Organic Hereford Reserve Dry Cider
    • 1 tbsp chopped thyme leaves
    • 4 tbsp essential Waitrose Crème Fraîche


    1. Mix together the garlic, mustard, muscavado sugar and seasoning and spread over the pork fillet. Leave to marinate for 15 minutes. Heat the oil in a frying pan and brown the pork on both sides. Add the prunes, cider and thyme, cover and simmer for 15–18 minutes until completely cooked through. Transfer to a warm serving dish, cover and leave to rest.
    2. Simmer the juices in the pan to reduce by half, remove from the heat, then stir in the crème fraîche to create a thick sauce. Check seasoning. Slice the pork thickly and spoon the sauce over top. Serve with creamy mashed potato and shredded cabbage.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars