Pork with prunes is the best combination of meat and fruit. We prepare delicious pork with prunes: stewed, baked, fried

Personally, I really like to try experimenting with different technologies for cooking meat, and at the same time try to give it different flavors each time. I can say with complete confidence that they combine very harmoniously with each other. Prunes add a special piquancy and smoky flavor to meat, and also, according to nutritionists, contribute to its better absorption.

By and large, there are two options for preparing pork with prunes. In the first case, the meat can be baked as a whole piece in the oven, stuffed or sprinkled with prunes, or cooked meatloaf stuffed with prunes. The second cooking option is stewed meat on the stove, in the microwave or in a slow cooker. Each method, of course, has its pros and cons.

The stew turns out very tasty in a frying pan. It took me no more than 30 minutes to prepare it. If you like meat stewed in sweet and sour sauce, then you should like this recipe. For this recipe, give preference to fattier pork tenderloin, the thigh, neck, or underbelly are ideal.

Ingredients:

• Pork – 400 gr.,
• Prunes – 100 gr.,
• Dried cherries – 50-70 gr.,
• Balsamic vinegar – 1 tbsp. spoon,
• Onion- 2 pcs.,
• Tomato sauce – 2 tbsp. spoons,
• Black ground pepper– a pinch,
• Salt - to taste
• Sunflower oil.

Pork with prunes - recipe

Peel and chop the onion into half rings. Rinse the meat under running water. Dip both sides with a paper towel (or napkins). After that, cut it into medium-sized pieces.

Pour sunflower oil into the pan. After it warms up, place onion half rings on it.

Stir the onion with a spatula. Sauté it for 2-3 minutes. As soon as the onion becomes milky-transparent, add pieces of meat to it.

Stir the pork and onion with a spatula. Turn down the heat. Fry the meat for 5-7 minutes.

To give the pork a sweet-sour flavor, drizzle it with balsamic vinegar.

You can use it instead vinegar. In that case. If you don’t have either sauce in the house, you can prepare another sauce, namely, mix 4 tablespoons of soy sauce, one tablespoon of honey and a few drops of lemon juice.

At this stage of cooking meat with prunes, pork should be salted and seasoned with ground black pepper. Top with tomato sauce.

Stir in pork. Literally after 2-3 minutes place in the pan dried cherries and prunes. If you have bones, be sure to take them out. In this recipe, prunes do not need to be steamed in boiling water. Mix all ingredients.

In two minutes yours stewed pork with prunes will be ready. Serve the stew with prunes, garnished with fresh herbs. As a side dish for meat, both rice and potato side dishes, and also pasta. Bon appetit.

Pork with prunes. Photo

And here is another recipe for cooking a whole piece in the oven with prunes. Pork in the oven with prunes will be cooked in foil.

Ingredients:

• Tenderloin – 1 kg.,
• Garlic – 3-4 cloves,
• Prunes – 200 gr.,
• Olive oil – 50 ml.,
• French mustard beans - 2 tablespoons,
• Salt and spices - to taste

Pork with prunes in the oven - recipe

As always, meat should be rinsed and dried before cooking. Next, use a sharp knife to make longitudinal cuts throughout the entire piece of meat every 2-3 cm, but without cutting to the base. This way you should end up with a kind of “little book”. Place prunes (whole or chopped) into the holes. Pour into a small bowl olive oil, add finely chopped or pressed garlic, salt, spices and grains.

Stir the sauce. Apply it generously to the pork. Wrap the meat tightly in foil. Place in an oven heated to 200C. Bake pork with prunes on the middle shelf for 30-35 minutes. After this time, unfold the foil and let the meat bake for another 15 minutes. Pork with prunes in the oven It should be juicy on the inside and crispy on the outside.

Pork goes well with sweet and sour sauce, but it will be even tastier if it is immediately stewed in such a sauce or with sour fruits. One of the leaders among such dishes is pork stewed with prunes. Meat prepared in this way has a harmonious taste and is tender, soft, and juicy.

Features of the technology

Stewing pork with prunes is not difficult, and it is difficult to spoil this dish. However, knowing a few secrets will allow you to make a ready-made culinary product even more delicious.

• The first secret is choosing the ingredients for the dish. It requires pork pulp, possibly with fat, the main thing is that the meat is fresh, from a young pig. Preference should be given to fresh or, in extreme cases, chilled meat. Prunes also need beautiful, smooth, not overdried, preferably already pitted.
• If the pork was frozen, then it needs to be defrosted gradually. It is best to place it in a pan of water room temperature and wait, changing the water periodically.
• If the prunes turn out to be overdried, then they need to be soaked and left for 15–20 minutes. warm water. You should not keep dried fruits in water for longer, as they may become soggy and lose their shape. You will have to carefully remove them from prunes with pits.
• By marinating the meat before cooking, you will help it cook faster and stay tender and juicy. This is especially true for meat that has been frozen. It is best to marinate pork for stewing with prunes in mayonnaise or fermented milk products, you can marinate it in brine or soy sauce. Vinegar-based marinades are undesirable in this case. The meat should remain in the marinade for 1.5–2 hours.
• Cut the meat into pieces of different sizes (this depends on the recipe), but always across the grain. Otherwise, it will take a long time to cook, and then it will become difficult to chew. In addition, meat cut across the grain absorbs the sauce better.

You can stew pork with prunes on the stove or in a slow cooker, in tomato sauce or cream, in portioned pieces or like goulash. These subtleties depend on the chosen recipe.

Pork stewed with prunes in tomato sauce

• pork – 0.5 kg;
• pitted prunes – 100–150 g;
• tomato paste – 100 g;
• onions – 100 g;
• salt - to taste;
• ground black pepper - to taste;
• ground red pepper - to taste;
• vegetable oil(for frying) – as much as needed;
• water - as needed.

Cooking method:

• Wash the prunes, cover with warm water and leave for 15 minutes.
• Wash the meat and cut into pieces of one and a half to two centimeters.
• Remove the prunes and squeeze to remove excess liquid. Cut into strips.
• Peel the onion and cut into cubes.
• Fry the meat in a frying pan in oil until it turns pale.
• Add onions to the meat and fry them together for 10 minutes.
• Salt, pepper, place in the frying pan with the meat tomato paste and prunes.
• Fill with a glass of water and place on the stove.
• Simmer covered over low heat for 1–1.5 hours, stirring and adding occasionally boiled water. The meat will be ready in an hour, but if you simmer it longer, it will become more tender and soak up the sauce better.

This is one of the most common recipes for cooking pork with prunes. Meat stewed over it can be served with any side dish, but most often it is served with potatoes.

Pork medallions stewed with prunes in cream sauce

• Pork medallions – 0.8 kg;
• pitted prunes – 100 g (8 large pieces);
• olive oil – 25 ml;
• butter– 50 g;
• white dry wine– 100 ml;
• chicken broth – 150 ml;
• cream 30–35 percent fat – 50 ml;
• chopped parsley – 10 g;
• flour - as much as needed;
• salt and pepper mixture - to taste.

Cooking method:

• Wash and dry the pork medallions. If you have a whole piece of meat, then cut it against the grain into portions.
• Wash the prunes and remove the pits if necessary. Soak dried fruits in warm water, holding it in it for a quarter of an hour.
• Make a cut in the center of each medallion and insert prunes into the cuts.
• Mix flour with salt and pepper, roll medallions in it.
• Place half a piece in a deep frying pan butter, pour olive oil into it.
• Fry medallions in a mixture of oils on both sides until a tender crust forms.
• Mix the broth with wine, simmer the meat in this sauce until it has evaporated almost completely.
• Pour in the cream, add the remaining piece of butter, cover with a lid and simmer over low heat for another 10 minutes.
• Sprinkle with parsley before serving.

According to this recipe, pork with prunes is rarely stewed, but, most likely, only because it is not very well known, because a dish made according to it will decorate even a festive table.

Pork stewed with prunes and vegetables

• pork – 1 kg;
• tomatoes – 0.3 kg;
• cabbage – 0.2 kg;
• prunes – 0.2 kg;
• onions – 100 g;
• carrots – 100 g;
• sour cream – 0.2 l;
• garlic – 2 cloves;
• salt, ground black pepper - to taste;
• vegetable oil - as much as needed for frying.

Cooking method:

• Wash the meat and cut into small pieces.
• Cut the onion into half rings and fry in oil.
• Add the meat to the onions and fry them together until the meat changes color.
• Place the meat and onions on the bottom of a cauldron or thick-walled pan.
• Soak the prunes for 15 minutes, remove the pits if necessary, and cut into not too small pieces. Place on meat.
• Chop the cabbage and place in the next layer.
• Grate the carrots and place on the cabbage.
• Pour boiling water over the tomatoes and remove the skins. Cut into pieces of any shape, place on top of meat and other vegetables.
• Add some salt and pepper.
• Mix sour cream with garlic passed through a press, cover the contents of the pan with it.
• Pour in a glass of water, cover with a lid and place on low heat.
• Simmer for an hour, removing the lid from time to time and stirring the dish. Monitor the amount of water, adding more if necessary.

Despite the fact that the dish contains vegetables, there are not enough of them to eat it without a side dish. Will suit him well mashed potatoes and stewed cabbage.

Pork stewed with prunes in a slow cooker

• pork – 0.8 kg;
• prunes – 0.2 kg;
• onion – 0.2 kg;
• bell pepper – 0.2 kg;
• soy sauce– 50 ml;
• vegetable oil – 50 ml;
• spices - to taste;
• water – 150 ml.

Cooking method:

• Cut the meat into not too small cubes.
• Peel the prunes; if they are, cut into strips after soaking them in water.
• Cut the onion into half rings.
• Wash the pepper and remove the seeds. Cut into strips.
• Pour oil into the multicooker bowl, add the meat and fry it for 10 minutes in baking or frying mode.
• Add the rest of the ingredients. Mix the sauce with water and pour into the multicooker bowl. Add spices.
• Close the lid and run the extinguishing program for an hour.

This is one of the most simple recipes cooking pork stewed with prunes. Despite the simplicity of preparation, the dish turns out very tasty.

Pork stewed with prunes is perfect for lunch or dinner. It can also be submitted to festive table. This dish is usually served with a side dish of potatoes.

Many meat eaters who know a lot about meat dishes, understand the importance of properly preparing this product. If the meat is stewed, then it must reach such a condition when meat pieces They will literally melt in your mouth. And if such meat, and in in this case pork is also intertwined with the taste and aroma notes of another suitable and no less delicious ingredient, then the dish can safely be called a culinary masterpiece.

And the word “masterpiece” is not accidental here. The recipe for stewed pork with prunes absolutely fits this description. Once you try to cook pork with prunes according to this recipe, you will definitely repeat it, more than once.

I am pleased to share with you, dear readers, this incredibly successful and not complex recipe cooking pork with prunes and I can assure you that after taking the first sample from the finished dish you will be very pleased with the result.

Ingredients:

• 500 g pork tenderloin
• 1 large onion
• 50-70 g prunes
• 50 ml sunflower oil
• 0.5 tablespoon salt
• 1 bay leaf
• 0.5 teaspoon ground pepper

Pork with prunes, recipe with photo

Wash 500 g pork tenderloin thoroughly in large quantities running water, and then cut into fairly large cubes, about 4 cm in size.

Place a roasting pan or frying pan on the stove and heat for about 1-2 minutes over medium heat (so that the meat does not stick to the surface during the frying process). Add 50 ml of sunflower oil to the roasting pan (I used a glass roasting pan) and add the pork and bay leaf there.

Fry the meat over medium-high heat until golden brown, stirring frequently with a spatula (frying lasts about 7 minutes).

Then peel and coarsely chop the onion. Add it to the roasting pan with the pork and continue frying for another minute.

Then pour water into the frying pan. We will need just enough of it to cover the meat completely and even another centimeter on top of the meat. Adjust the heat and reduce to a minimum. Loosely cover the roasting pan with a lid and leave the meat to simmer for 30 minutes.

After 30 minutes, add water to the original level (it gradually evaporates) and again forget about the pork for 30 minutes.

After the second half-hour cycle, add salt, pepper and thoroughly washed prunes to the meat in the roasting pan. Add water again to the original level and set aside 30 minutes. The lid of the frying pan is still not tightly closed.

30 minutes are up again. This time the pork and prunes are completely ready. Meat and meat gravy acquired a more saturated color thanks to the prunes, and the prunes themselves softened and were saturated with aromas and tastes.

Serve the pork with prunes to the table in the heat of the moment, accompanying the dish with any side dish.

The pork turned out incredibly tender and when pierced with a fork, the pieces of meat literally fell apart. This meat just melts in your mouth. Prunes when eaten with meat “sound” very noble and their taste will not leave anyone indifferent.

The weather didn’t work out for us, and barbecues in nature are a breeze, so I decided to turn a piece of pork butt I bought in advance for barbecue into something magically enchanting. Pork, stuffed with prunes and baked in the oven turned out very tasty, juicy, soft, and all the guests, without exception, liked it.

Cooking meat in this way does not take much time and effort, unlike chops with pineapple or classic jellied meat, and you will certainly like the result!

Required Ingredients

• 1 kg pork (rump, neck, back)
• 150 gr. prunes

Marinade:

• 4 tsp grated ginger
• 3 tbsp. soy sauce
• 1 tbsp. vegetable oil
• 1/2 lemon
• salt and spices to taste

Meat cooking process

To make the finished dish soft and juicy, we need fresh, not previously frozen meat. For the recipe I used pork butt with bone. Wash the pork, dry it with a paper towel and make cuts, similar to the one in my photo.

Preparing ginger marinade

Mix grated ginger, soy sauce, vegetable oil in a plate, lemon zest and lemon juice. You can also add salt and spices, but soy sauce is already salty, so I didn’t add any additional salt.

IN ready dish ginger and soy sauce are not noticeable. They provide a subtle velvety savory background to the prunes and pork, but don't dominate. Also, thanks lemon juice As part of the marinade, prunes are not very sweet.

Stir until smooth. You should end up with this very aromatic paste.

Place the piece of pork in a spacious bowl and generously pour the ginger marinade over it. Cover the bowl with a lid or tighten cling film, and put it in the refrigerator for at least 5-6 hours.

Place the marinated pork in a baking dish and fill the folds with prunes, as shown in my photo.

How to cook in the oven

Cover the pan with foil, carefully sealing the edges. Next, put the pork with prunes in the oven, preheated to 180-190 degrees, and bake for about 1.5 hours.

Then remove the foil, pour the juice over the meat and bake under the grill for 15-20 minutes until golden brown.

Design and submission

Pork baked with prunes is completely ready! Cut into portions and serve the dish hot.

1. Wash the pork, remove film and veins. Dry with a paper towel and cut into medium-sized pieces. Do not chop very finely, otherwise the meat may burn and become dry, and large pieces will be fried on the outside and remain raw on the inside.