Pork with prunes and apricot marmalade

This is adapted from a recipe by Sophie Grigson.

You start by frying onion rings in butter, covered and on a low heat, for 15 minutes.  Then add the sliced fruit and a teaspoon of coriander seeds and that fry for another 15 minutes (still covered). 

In the original the fruit was dried pears, but we didn’t have any of those (and I can’t ever remember seeing any in any supermarket I’ve been in) so we used what we had, dried apricots and prunes.

You then add white wine vinegar, orange juice, water, dark brown sugar, and salt.  This should simmer until the liquid has disappeared (which took about 20 minutes).

The pork was brushed with oil and covered in freshly ground pepper and then grilled for 20 minutes.

It was pretty good.

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About Andrew Brown

I live in Lewisham, South East London, and spent 9 years as a Labour councillor in the borough between 1997 and 2006.
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2 Responses to Pork with prunes and apricot marmalade

  1. Sounds absolutely delicious and utterly tailored to the sweetness that pork imparts (I love pork!). Does the coriander truly stand up to the fruit?

  2. andrewkbrown says:

    Yes, it was nice, but it felt (perhaps not surprisingly given the recipe book was published in the early 90s) quite old fashioned.

    I think the coriander would have had more impact had we used a more subtle fruit; the prunes in particular are fairly robust. But overall it was a success.

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