Pork with prunes in the oven - a real godsend for those losing weight

Pork with prunes - general cooking principles

For pork with prunes, the pulp is mainly used, less often the ribs. It is better to take chilled or steamed meat, in which case the dish will turn out much more tender and juicier than with a frozen product. If the recipe does not specify the cutting form, then you can chop the pieces to your taste. But you should always remember that any meat is cut against the grain. In this case, it will absorb sauces and flavors well and will cook much faster.

But is it really impossible to cook frozen pork with prunes? Of course you can! But some preliminary preparation is required. Firstly, the meat needs to be defrosted slowly, it is better to do this in the refrigerator or in ice water. Secondly, to ensure that the dish turns out well, it is better to marinate the pieces in advance.

What is pork marinated in?

• cream, sour cream;

• mayonnaise;

• soy sauce;

• water brine;

• fruit juice.

But you need to be careful with lemons, tomatoes and other acidic foods, as they can make the pork with prunes even tougher.

Prunes are used in dishes without pits, usually cut into small pieces. If it is dry and hard enough, then you need to pre-soak it in water, but do not over-soak it so that the taste does not go into the liquid. You need to soak dried fruits in boiling water even more carefully; they may become loose and unsuitable for further heat treatment.

Meatloaf with dried fruits

We recommend preparing an appetizing and very tasty pork roll with prunes in the oven. The combination of ingredients such as meat, sour apples and prunes will give the dish an exquisite taste. In addition, the finished roll has a beautiful appearance. The main component of this dish is young lean pork. Let's take:

• 725 g pork;
• 3 apples;
• 125 g prunes;
• 22 g mustard;
• 33 ml lemon juice;
• 50 g mayonnaise;
• 6 g salt;
• 2 g each of black and red pepper (ground).

Oven baking recipe

Meat baked in the oven with prunes is an exquisite restaurant dish that is quite easy to prepare at home. For this recipe, tenderloin from the hip part of the pork carcass (“apple”) is ideal.

It and other ingredients must be taken in the following ratio:

• 1000 g pork;
• 150 g prunes;
• 5 medium cloves of garlic;
• 40 ml mayonnaise;
• 10 ml mustard;
• 5 g salt;
• 4 g ground black pepper.

We bake the meat as follows:

1. Wash a piece of pork in cold water, wipe dry and place in the freezer for 10 - 15 minutes to freeze.
2. Meanwhile, mix mustard, mayonnaise, salt, pressed garlic and ground pepper.
3. After freezing, cut a piece of meat every 1.5 - 2 cm across and almost to the end to form an accordion. Generously rub the meat accordion with marinade, fill the cuts with prunes, wrap the workpiece with cling film and leave it in the refrigerator overnight.
4. Well-marinated meat, wrap in 3 layers of food foil and bake in the oven at 200 degrees for 1 hour 30 minutes.

Meat with prunes in a pot

Preparing this dish does not require too much time and is considered quite simple to prepare. The whole process is that all prepared products are placed in a ceramic pot and placed in the oven for baking. To prepare this dish you will need:

• 600 g pork pulp;
• 3 handfuls of prunes (pitted);
• 400 g sour cream;
• 7 heads of young onions;
• 1 bunch of dill and parsley;
• pepper, salt.

Cut the meat randomly (for example, into cubes or triangles), but not into too large pieces. Combine red and black pepper, add salt to them and roll the pieces of meat in the mixture. Then let it sit for 15 minutes, or if you have time, about one hour. Chop the greens and onions, rinse the prunes thoroughly. Place onions on the bottom of the pots, add some prunes on top, and fill with water (100 ml). After this, we put the meat in the pot, and on it a little greenery and again prunes. In turn, put sour cream on it, sprinkle with chopped herbs and put in the oven for 40 minutes at 180 °C. After the pork and prunes are cooked, turn off the oven and leave the pots in it for a while. The dish should be served on the table in the same container in which it was prepared. Before serving, the contents of the pots can be carefully mixed and sprinkled with fresh herbs on top.

Pork with mushrooms and prunes - recipe

Cooking pork with prunes and mushrooms begins with preparing the ingredients. Wash the prunes. If you see that it is a little dry, you should put it in hot water for 10-15 minutes before cooking. Since my prunes are soft, I didn’t pour boiling water over them first. Cut it lengthwise into two parts.

Peel the carrots. Cut into circles.

Cut the washed champignons into small pieces.

Wash the pork. Cut into cubes. I have blocks measuring 5 by 2 cm.

Cut the onion into half rings.

Place pork pieces in a hot frying pan with vegetable oil.

Stirring, fry the meat for 10 minutes.

Place onions and carrots in the pan with the fried pork.

Add salt, spices and bay leaf.

Add chopped mushrooms.

Mix pork with mushrooms and vegetables. After 3-4 minutes, the champignons will simmer and release their juice. This liquid will be quite enough to stew pork with mushrooms and prunes.

Simmer the meat and mushrooms for about 10 minutes over low heat. After this time, add prunes.

Keep the meat on the stove for about 5 more minutes.

If desired, at the end of cooking you can add a spoonful of tomato paste or sour cream to the meat. Pork with mushrooms and prunes is served hot immediately after cooking. Enjoy your meal.

With added walnuts

Pork with prunes and walnuts is an opportunity to heartily feed your guests. Using simple and affordable ingredients, you can prepare a truly festive treat. For cooking, it is better to use fresh or steamed meat so that the dish turns out soft and juicy.

Ingredients:

kilo of pork meat; six walnuts; 130 g dried plums; salt, pepper, coriander.

Cooking method:

Chop the dried plums and nuts. We make not too deep cuts along the pork and open it like a book. Sprinkle the meat with salt, pepper and coriander. We put the filling of prunes and nuts into the cuts. We collect the meat, tie it tightly with thread and put it in the mold. Place in the oven for 40 minutes at 200 degrees. Baked pork with prunes in the oven goes perfectly with different sauces. For example, take the juice that remains after baking, pour it into a frying pan, add 180 ml of dry white wine and boil for five minutes. Afterwards, pour in 300 ml of chicken broth and add two spoons of mustard. Boil over low heat for ten minutes, then remove from heat, add a little butter and stir. Cut the finished meat into portions, place on lettuce leaves and pour over the prepared sauce.

Fragrant accordion pork with prune filling

The unusual design, wonderful taste and juiciness of the dish make it an excellent reason for the admiration of tasters during a large-scale feast or a small family dinner. And its cooking is so simple and fast that it doesn’t even have time to make you feel tired. Let's get started?

What to take:

How to bake pork with prunes in the oven (interesting recipe with photo):

Fragrant, original, simple. What other arguments are needed to stop everything right now and delve into the recipe? And then, rubbing your hands in anticipation of a great dinner and compliments from your family, head to the kitchen?

Ingredients you will need:

How to cook the meat:

Olga Dekker

Hello my friends!

How to deliciously stew pork in a slow cooker

Asian cuisine has given us many recipes for cooking meat with sweet and sour fruits. And today it no longer seems strange to us to use incompatible ingredients in cooking, because in the end the meat turns out to be a real delicacy. We offer you a recipe for quickly cooking pork with dried plums in a slow cooker.

Ingredients:

pork – 1.2 kg; dried prunes – 280 g; carrot; onion head; lemon juice - spoon; a clove of garlic; Dijon mustard - spoon; olive oil - two tablespoons; cognac – 70 ml; salt pepper.

Cooking method:

We cut the pork into cubes and season them with spices. Pour oil, cognac and lemon juice into a separate bowl, add mustard, chopped garlic cloves and seasonings. Mix everything and pour the resulting marinade over the pork. Let it soak. Place the pork chops along with the marinade into the multicooker bowl. Add onion rings and finely chopped carrots here, add dried fruits and turn on the “Stew” mode for 1 hour. Pork with prunes, stewed in a slow cooker, turns out very soft and literally melts in your mouth.

Pilaf with prunes and meat

Lamb or beef are ideal for pilaf, but even with chicken you can prepare a very tasty dish by adding a little “zest” in the form of prunes.

List of required products:

• 400 g chicken thighs;
• 175 g rice cereal;
• 130 g carrots;
• 95 g onion;
• 6 pcs. prunes;
• 27 g garlic;
• 3.5 g turmeric;
• vegetable oil for frying;
• herbs, salt and pepper to taste.

Sequence of actions:

1. Wash the rice very thoroughly in running water until it becomes transparent, then add warm water and leave for 1.5 - 2 hours, after which the liquid is drained. Also rinse and soak the prunes, but only for a quarter of an hour.
2. Cut the meat into small pieces and fry until golden brown. Chop the onion into half rings and sauté in oil until golden brown. Chop the carrots into strips and lightly simmer in a frying pan.
3. Mix onions with carrots, finely chopped fresh herbs, add a little salt and turmeric. Separate the head of garlic into cloves and remove the peel.
4. Place the fried meat in a cauldron or saucepan with a thick bottom, a mixture of sauteed vegetables on it, and spread the rice on top in an even layer, into which you should stick the prepared prunes and cloves of garlic.
5. Carefully pour boiling water over the pilaf ingredients so that it covers everything 2 cm above the rice, and send to the fire. After boiling, turn the heat to minimum and cook under the lid until the cereal has absorbed all the water. After turning off the stove, let the dish steam under the lid.

How to cook Pork Tenderloin with Prunes

Boil prunes in water and cognac (2 tablespoons of water and 4 tablespoons of cognac). Cook for 5 minutes.

Prepare the pork tenderloin. Cut it into strips if necessary. Your pork tenderloin may already be quite flat. Place prunes on it along the strip in the middle.

Wrap the prunes in pork tenderloin and secure with toothpicks.

First, the pork tenderloin with prunes is fried in olive oil. On each side for 2-3 minutes. Until golden color.

Wrap the fried pork tenderloin in baking foil and bake in an oven preheated at 180 degrees for 20 minutes.

While the pork tenderloin with prunes is baking, let's make a sauce for it. Use the pan in which you have already cooked prunes. It’s better not to wash it, let the prune juice still be in it. Pour in the remaining cognac (4 tablespoons) and add 1-2 prunes.

Then pour the cream and soy sauce into the pan. Mix everything well.

In a separate bowl, dissolve cornstarch in cold milk. Add the mixture to the pan, stir everything and cook until it boils. Stirring constantly. Finally, add salt and pepper to taste.

Cut the finished pork tenderloin into rings. Serve with sauce. Bon appetit.

Roast in pots with dried fruits

Not only prunes, but also other dried fruits, such as dried apricots, raisins and even dried apples, will be ideal ingredients for a pot roast, which will require:

• 350 g beef tenderloin;
• 55 g prunes;
• 55 g dried apricots;
• 50 g raisins;
• 45 g dried apples;
• 230 g onions;
• salt, spices and vegetable oil.

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Progress:

1. Wash the beef, dry it and chop it into medium pieces. Fry the meat in hot vegetable oil to form a thin crust that retains all the meat juices inside. Next, transfer the beef to a saucepan, add water and simmer until half cooked.
2. Finely chop the onion and fry in oil until soft and lightly caramelized. Soak prunes, dried apricots and other dried fruits and, if necessary, cut into smaller pieces.
3. Combine prepared dried fruits, onions and half-cooked meat. Place the roast in the pots, add water if necessary and cook everything in the oven at 180 degrees for about an hour. Let the finished dish stand for a while in the switched off oven before serving.

Pork in creamy sauce with prunes

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Soft meat and a very delicate cream-based sauce can be prepared according to the following recipe. Prunes are the highlight of this dish, making it unusual and festively delicious. To prepare meat you will need the following products:

• pork - 600 g;
• prunes - 150 g;
• onion - 1 pc.;
• white wine - ½ tbsp.;
• boiled water or broth (meat, vegetable) - 1 tbsp.;
• cream 15-20% - 1 tbsp.;
• butter - 50 g;
• greens (basil, thyme, parsley) - 2-3 sprigs;
• bay leaf - 2 pcs.;
• black pepper - ½ tsp;
• salt - to taste.

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Step by step, the dish must be prepared in the following sequence:

• Place prunes (without pits) in a saucepan, add cold water, and then bring to a boil on the stove. Cook for 5 minutes and drain the dried fruits in a colander.
• Cut the pork into small pieces. Dry them with a paper towel to remove excess moisture.
• Heat 25 g of butter in a frying pan and fry the pork pieces on each side. Transfer the meat to a plate, sprinkle with salt and pepper and stir. Cover the pork with a lid and set aside.
• In a clean frying pan, melt the remaining butter and fry the onion, chopped into half rings, until it becomes soft.
• Pour in the wine, and after another 2 minutes add the broth, herbs and bay leaf. Simmer over medium heat until the volume of liquid is reduced by half.
• Strain the sauce. Return it to the pan, adding prunes and cream. Cook the sauce until it thickens a little.
• Add pre-fried meat to the pan. Then cook together.
• In a frying pan, pork stewed with prunes should simmer for about 15 minutes. During this time, it will become quite soft, but will not turn into stew.