pork with prunes

The recipe for a dish of pork with prunes is an unforgettable dish for the most bulky gourmets.

Ingredients

• 4 slices of pork;
• 750 ml of boiling water;
• 1 st. spoon of sunflower oil;
• 250 grams of prunes;
• 15 grams of butter;
• 20 grams of flour;
• 125 ml of dry white wine;
• chicken or veal broth;
• aromatic bouquet;
• clove of garlic, crushed;
• salt and pepper peas 6 pieces;
• 1 st. spoon of parsley;
• one carrot
• one bulb

Directions

1. Peel onions and carrots and cut into large pieces, crush pepper peas. First you need to prepare the marinade. To do this, you need to combine white wine, aromatic bouquet, onion, carrot, peppercorns, oil in a small container.
2. Wash and dry the pork thoroughly. Cut into four slices and fold in the marinade. Stir well and leave to marinate at room temperature for 4-12 hours. The meat needs to be turned over from time to time to better absorb the marinade. You can also leave to marinate in the refrigerator for 1-2 days.
3. Pour boiling water or hot tea over prunes, cover with a lid and soak for three hours. Pour the marinade from the pork into a separate container, fold the vegetables separately. Wet the pork with a paper towel. In a large skillet, heat the butter or vegetable oil and fry the pork slices on both sides. Then place the pork, and in a frying pan, place the carrots and onions in the marinade, and lightly fry until the vegetables are tender. Then sprinkle the vegetables with flour or starch and simmer, stirring constantly, until browned.
4. Add the marinated meat marinade and wine to the vegetables and bring to a boil. After boiling the sauce, pour the broth, aromatic bouquet, put garlic, salt and pepper to taste. Fold the pieces of meat back into the pan. Remove the prunes from the water and add to the meat. Stew under the lid on low heat for 30-45 minutes until the meat is ready.
5. When the meat is ready, spread it on serving plates and prunes on top. Remained after quenching the sauce to strain. If the sauce is very liquid, it can be boiled to a state where it will drain, leaving a thin layer on a spoon, salt and pepper to taste and pour them pork. Sprinkle pork with prunes with parsley before serving.