Pork with prunes: delicate taste and minimum effort.

Refueling with protein, designed in the form of a piece of baked meat, is not only tasty, but also healthy. Especially if pork with prunes is cooked and in the oven. These recipes with photos will show you how to profitably and tastefully "get rid" of meat stocks in the refrigerator. "But what about fat?" - the most incredulous skeptics will surely ask. And we will cut it off and forget it as a ridiculous nuisance. Just remember that everything is good in moderation. A two-hundred-gram portion of pork will successfully satisfy the feeling of hunger, cheer you up and will not harm either health or appearance at all. Although ... Inveterate meat-eaters can slightly increase the daily rate. After all, it's delicious!

Aromatic pork-accordion with prunes stuffing

Unusual design, excellent taste and juiciness of the dish make it an excellent occasion 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 does not even have time to cause feelings of fatigue. Shall we start?

What to take:

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

Wash the meat thoroughly. It is better to take a fresh or chilled product, but not frozen. If there is bone, remove it. Remove excess fat. But not all. A little fat won't hurt. It will make the pork more juicy and tender. Turn a single piece into an "accordion" as shown in the photo. To do this, make several cuts with a knife at a distance of about 3 cm from each other. In this case, you do not need to completely cut, leave a common base. Dry with paper towels.
To prepare the marinade, mix mustard, salt, pepper and chopped garlic. The addition of other spices in reasonable amounts is welcome.
Mix the ingredients thoroughly. Brush the pork with the mixture. Marinate from half an hour to half a day in a cold place.
Wash prunes well. Pour boiling water over. Discuss.
Put a few dried fruits between the pieces of pork. Move the accordion to the frosted side of the aluminum foil for baking. Wrap the meat around, carefully pinching the ends together. Instead of a foil wrapper, you can use a baking bag or sleeve. Place the pork stuffed with prunes in the oven. It must first be heated to 180 degrees. Cook the dish for 50-60 minutes. Then cut the top of the foil / bag / sleeve and bake until golden brown for about a quarter of an hour. At the last stage, you can increase the temperature to 200-210 degrees.
You can serve appetizing meat with rice, pasta or potatoes. But don't limit yourself to the side dish. Fresh or pickled vegetables have never ruined a delicious dinner for anyone.

Aromatic, original, simple. What other arguments do you need to drop everything right now and delve into the recipe? And then, rubbing your hands in anticipation of a great dinner and compliments from your family, go to the kitchen?

Ingredients that will be required:

How will we cook the meat:

Pork is better to take medium fat. For baking in the oven, I usually use the neck or a spatula. Less often - ham. If there is a lot of fat, cut off the excess, leaving a not very thick layer. Wash the main ingredient. Dry and put in a bowl or bowl. Sprinkle with spices. Pour in some vegetable oil.
Brush the meat all over with this mixture. Marinate 1-2 hours. It can be longer.
Season the pork with salt before putting it in the oven. Not necessary before, as this can make the dish tougher.
Peel the garlic and cut into slices, as in the photo. Stuff the meat with them, making not very deep punctures over the entire surface.
Rinse prunes. Fill with boiling water.
Drain the water after 10-15 minutes. Pat the prunes dry with a towel. Cut into strips.
Place some crushed dried fruit in the bottom of a baking bag. Lay the pork on top. Top with the remaining prunes. Tie the ends of the package. Make a few holes with a knife to let the air out. Pork is cooked with prunes in the oven, heated to 180-190 degrees for 40 minutes. Then cut open the package to form a golden crust.
Smoked prunes will make the dish simply unimaginably tasty. Do not forget to put on a plate when serving and a little dried fruit. Its sweet and sour taste will set off the satiety of meat. Choose a garnish of your choice.

Juicy, melt-in-your-mouth pork cooked with healthy, pitted prunes is a hearty meal option for the whole family. Thanks to properly selected dried fruits, the meat acquires unique spicy notes, a light aroma of smoked meats and a subtle sweet and sour taste. An original and very tasty dish, worthy of even a festive table, can be made from simple, affordable products. You just need to choose a good recipe.

Features of cooking pork with prunes

Pork with prunes can be cooked in the oven, slow cooker and in a pan. Steamed or chilled meat is cut across the fibers, the pieces should be the same. If there is a little fat on the pulp, you do not need to cut it off, otherwise the dish will be harsh. Pork will turn out tender and cook much faster if you stand it for 1.5-2 hours in white wine, kefir, soy sauce, mineral water, a mixture of mustard with honey or any other marinade. Too dry prunes must first be soaked by immersing in warm water for 20 minutes. The bones must be carefully removed.

Pork recipes with prunes

There are many proven ways to cook flavorful pork with prunes. The meat is stewed, fried or baked until golden brown, served with a healthy vegetable side dish, creamy or spicy tomato sauce. The dish will turn out tasty and appetizing, as in the photo, if you choose high-quality products and follow the proportions indicated in the recipe.

In the oven

• Time: 5 hours 35 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 256 kcal per 100 g.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: medium.

Pork with prunes in the oven is prepared simply and it turns out very appetizing. The main thing is to properly marinate the meat and cut it into a “book” or “accordion”. Spread the pork on a cutting board, make several cuts across the fibers at the same distance from each other (about 1.5 cm). The cuts should not be too deep, otherwise the dish will fall apart. Optionally, raisins, dried apricots, pieces of sweet and sour apples are added to the filling for "pockets". Instead of sour cream, which is an important component of mustard sauce, you can use 2-3 tablespoons of mayonnaise.

Ingredients:

• pork - 1 kg;
• prunes - 15 pcs.;
• garlic - 2 teeth;
• mustard - 3 tbsp. l.;
• fat sour cream - 2 tbsp. l.;
• salt - 0.5 tsp.

Cooking method:

1. Scald prunes with boiling water, squeeze.
2. Cut each fruit into 4-5 pieces.
3. Mix with grated garlic. Salt.
4. Separately combine mustard with sour cream.
5. Add a tablespoon of mustard sauce to a container with prunes, mix.
6. Make several cuts across the grain of the meat.
7. Fill pockets with stuffing.
8. Lubricate the meat with mustard-sour cream sauce.
9. Wrap in foil.
10. Leave to marinate for 4 hours.
11. Bake for half an hour at 200°C.
12. Remove from oven, unfold foil. Turn meat over.
13. Bake until tender (about 1 hour).

In a slow cooker

• Time: 1 hour 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 194 kcal per 100 g.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: medium.

Pork cooked with fragrant prunes, bell pepper and spices in a multicooker bowl turns out to be very tender and fragrant. Meat is recommended to be pre-marinated in lemon juice or fermented milk products (kefir, curdled milk, yogurt). If desired, soy sauce can be replaced with tomato paste. Any spices can be used, but cumin, oregano, basil, suneli hops, sumac, barberry, fennel, saffron, mint are best combined with pork. The finished dish is served with a side dish - boiled potatoes, rice, crumbly buckwheat.

Ingredients:

• pork - 800 g;
• prunes - 22 pcs.;
• water - 150 ml;
• soy sauce - 50 ml;
• Bulgarian pepper - 200 g;
• vegetable oil - 5 tbsp. l.;
• onion - 200 g;
• spices - to taste.

Cooking method:

1. Cut the meat into medium-sized pieces.
2. Transfer to a multicooker bowl, add oil.
3. Cook in the “Baking” or “Frying” mode for 10 minutes.
4. Pour dried fruits with water for 15 minutes. Squeeze, cut the fruit into strips.
5. Onion cut into half rings.
6. Bulgarian pepper cut into strips.
7. Transfer prepared vegetables and dried fruits to a slow cooker, mix.
8. Pour in spices.
9. Pour in soy sauce mixed with water.
10. Simmer for 1 hour under a closed lid in the "Extinguishing" mode.

Pork chops with prunes in a pan

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 293 kcal per 100 g.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: medium.

Pork with prunes in a pan is an original dish made from available ingredients that does not require special skills and knowledge of complex culinary techniques. Before beating, it is advisable to wrap the pieces of meat in cling film or place in a clean plastic bag without foreign odors. Frozen meat should not be beaten off, as the texture will be broken, gaps will form. The process will be less noisy if you spread a kitchen towel between the work surface and the cutting board on which the pork will be beaten.

Ingredients:

• pork - 700 g;
• prunes - 8 pcs.;
• cheese - 200 g;
• sour cream - 2 tbsp. l.;
• salt - a pinch.

Cooking method:

1. Pour prunes with warm boiled water for 15 minutes, squeeze. Cut into small pieces.
2. Cut the pork into equal slices. The thickness of each piece should not exceed 1 cm, otherwise the meat will be difficult to beat off.
3. Salt.
4. Beat off with the serrated side of a metal or wooden mallet.
5. Fry in oil on one side until golden brown.
6. Turn the meat over, brush with sour cream.
7. Spread dried fruit over pork.
8. Sprinkle with grated cheese.
9. Fry covered for 15 minutes.

Pork with prunes in tomato sauce

• Time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 172 kcal per 100 g.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: medium.

Braised pork with prunes will become even more juicy and flavorful if cooked with a rich tomato sauce. Before frying, pieces of meat can be rolled in sifted flour to make the gravy thicker, more satisfying. In this case, the flour should be pre-mixed with spices - black or red ground pepper, nutmeg, paprika. Onions can be replaced with leeks, which are 90% water and contain potassium, iron, magnesium, and calcium. The dish will resemble traditional goulash if you add some carrots and meat broth to its composition.

Ingredients:

• pork - 500 g;
• prunes - 15 pcs.;
• tomato paste - 3 tbsp. l.;
• water - 1 tbsp.;
• onion - 100 g;
• vegetable oil - 2 tbsp. l.;
• spices - to taste;
• salt - a pinch.

Cooking method:

1. Rinse dried fruits, pour warm boiled water for 15 minutes. Remove bones if necessary.
2. Gently wring out, trying not to stretch the fruit. Cut into straws.
3. Meat cut into medium cubes. Lightly fry on all sides in oil.
4. Add onion cut into small cubes. Mix.
5. Fry 10 minutes.
6. Add spices, salt.
7. Add prunes, tomato paste (no more than 90-100 grams).
8. Pour in warm water.
9. Stirring, simmer covered for 1.5 hours.
10. Remove from fire.

With vegetables

• Time: 1 hour 45 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 157 kcal per 100 g.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: medium.

Pork with vegetables and prunes can be cooked not only in a cauldron or thick-walled pan, but also in portioned ceramic pots. This dish is popular in Bulgaria, perfectly nourishes and warms. A suitable side dish for meat with dried fruits, cabbage, carrots and juicy tomatoes without skins is mashed potatoes. Mashed potatoes will get an interesting texture and rich flavor when mixed with dill. The main condition is that the greens need to be chopped very finely. The garnish is distributed in a continuous ring around the edge of a large serving dish, pork is laid out in the center.

Ingredients:

• pork - 1 kg;
• prunes - 22 pcs.;
• cabbage - 200 g;
• water - 250 ml;
• tomatoes - 300 g;
• carrots - 100 g;
• onion - 100 g;
• garlic - 2 teeth;
• low-fat sour cream - 1 tbsp.;
• vegetable oil - 2 tbsp. l.;
• salt - a pinch.

Cooking method:

1. Cut the onion into not too thin half rings.
2. Fry in oil until golden brown.
3. Add meat cut into small pieces.
4. Fry until the pork changes color.
5. Mix and transfer to the bottom of a thick-walled pan or deep cauldron for pilaf.
6. Pour prunes with warm water for 15 minutes. Squeeze, cut each fruit into 4-5 parts.
7. Arrange dried fruits on meat.
8. Chop white cabbage, lay out the next layer.
9. Grate raw carrots on a large or medium grater on top.
10. Add peeled, coarsely chopped tomatoes.
11. Salt.
12. Grate the garlic, combine with low-fat sour cream.
13. Pour the contents of the pan with sour cream-garlic sauce.
14. Add water, cover.
15. Simmer on low heat for about an hour, stirring occasionally.
16. Serve hot.

Pork medallions with prunes in a creamy sauce

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 247 kcal per 100 g.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: medium.

Hot medallions in a delicate creamy wine sauce are not only hearty, but also a beautiful dish for a special occasion. The meat must be thoroughly washed and dried, films and fat must be removed. Pork is stuffed with dried fruits so that each piece is saturated with the aromas of prunes and acquires a unique taste. An alternative option is to add whole or chopped fruits to the sauce along with the cream. Chicken broth can be pre-mixed with spices - thyme, rosemary, coriander.

Ingredients:

• pork - 800 g;
• prunes - 8 pcs.;
• fat cream - 50 ml;
• dry white wine - 100 ml;
• flour - 3 tbsp. l.;
• parsley - 1 bunch;
• olive oil - 2 tbsp. l.;
• butter - 50 g;
• chicken broth - 150 ml;
• salt - a pinch.

Cooking method:

1. Cut the meat into 8 equal portions across the grain.
2. Soak prunes in warm water for 25 minutes. Squeeze.
3. Make a neat cut on each medallion. Put prunes into the resulting "pocket".
4. Roll the meat in the sifted wheat flour mixed with salt.
5. Melt 25 grams of butter in a frying pan, add olive oil.
6. Fry the medallions on both sides until a beautiful golden brown.
7. Pour in wine, broth. Simmer until almost all of the liquid has evaporated.
8. Add heavy cream, 25 grams of butter. Mix.
9. Cover with a lid, simmer for 10 minutes.
10. Sprinkle with chopped parsley, remove from heat.

Video

Meat with prunes is recognized as an ideal combination in many cuisines of the world. Dishes of this kind can be found in Greece, Romania, Russia and Ukraine. This is not surprising, since these dried fruits are combined with all types of meat, be it pork, beef, lamb or poultry, and their taste qualities are perfectly revealed during baking, stewing or other heat treatment.

Braised pork with prunes

Sweet and sour sauce is perfect for pork, but the meat will turn out even tastier if you cook it in such a filling. Dried plums will add moderate acidity and sweetness to the gravy.

To cook a piece of pork with them, you will need:

• 500 g of pork pulp;
• 15 pcs. prunes;
• 130 g of turnip;
• 60 ml of tomato paste;
• 220 ml of boiling water;
• lean any oil for frying;
• salt and pepper mix.

Cooking algorithm:

1. Rinse dried fruits under cool running water, then pour steep brew and let it swell for 20-30 minutes. After that, if necessary, remove the seeds and cut the dried fruit into thin strips. When buying prunes in the market or in a store, it is better to give preference to fruits with stones, a matte black skin color and no visible damage, which are not too stuck together. In this case, there are more chances to purchase a quality product that has not been treated with glycerin, dyes and other chemical additives.
2. Cut the prepared pork into slices with sides no more than 2 - 3 cm and fry until a beautiful caramel crust on all sides in vegetable oil.
3. While the pork is roasting, peel and finely dice the onion. Send it to the fried meat and sauté for several minutes, stirring vigorously.
4. Next, add prunes, tomato paste, salt and pepper to the meat. Pour in hot water and, reducing the heat to a minimum, simmer for 90 - 120 minutes.

Stew with prunes is served with a side dish of rice or pasta.

Cooking from beef

Prunes are already very good with meat, but not everyone knows how to cook it so that dried fruits enrich the taste of the dish and do not spread into a shapeless mass.

How to achieve this is described in detail in the recipe for beef stew with prunes, which contains per pound of lean, boneless beef:

• the same number of dried fruits without seeds;
• 300 grams of onions and young carrots;
• 100 ml of tomato juice;
• 400 - 600 ml of water;
• 20 g of salt;
• 10 - 15 black peppercorns;
• 2 - 3 bay leaves;
• sunflower refined little for frying.

By cooking meat with the addition of fragrant prunes, you will get an unusually appetizing, tasty dish. The recipe came from the East. This festive and original second will be appreciated by gourmets. The aroma of plums permeates the meat well, and you can cook with the addition of a variety of spices, dried herbs, fruits and vegetables.

How to cook meat with prunes delicious

Fruits always add piquancy and unusualness to meat. The product rich in vitamins and microelements is also valued - prunes. It has a unique taste. They can overlay meat, stew, stuff, make a spicy sweet and sour sauce. It can be added to many dishes. A few tips will help you cook meat with prunes deliciously:

• dried fruits must be taken without a stone;
• choose large prunes, without damage;
• prunes are selected depending on the type of meat: sweet dried fruits are suitable for beef, and sour for pork, lamb;
• the length of cooking is suitable: tenderloin, neck, ribs, hip part.

Meat with prunes - recipe

It is easy to find a recipe for meat with prunes that the hostess will like. All types of meat can be used for cooking. The southern dried fruit goes well with lamb, veal, beef and pork. Options:

1. Meat can be baked in pots, stewed, fried, grilled or in a slow cooker.
2. You can combine a hearty base not only with prunes, but also with other fruits and vegetables. Meat delicacies are made with sour apples, Brussels sprouts, cherry tomatoes and basil.
3. Cinnamon, dry bay leaf, paprika, whole coriander are taken as spices.

Braised beef with prunes

• Cooking time: 127 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 442 kcal.
• Cuisine: Russian, European.

Goulash contains few calories and is suitable for people who monitor their weight. It's easy to prepare. Beef with prunes stewed with vegetables - very healthy, flavorful. The perfect combination of flavors will appeal to gourmets. The sourness of the southern dried fruit emphasizes the sweetish flavor of the meat. Hint: choose young beef that is low in film and fat. Such meat will be easy to wash, clean and cut.

Ingredients:

• beef (tenderloin) - 435 grams;
• dried prunes - 210 g;
• dry white wine - 126 ml;
• onions - 2 pcs.;
• tomato paste - 27 g;
• tomato sauce (ketchup) - 36 g;
• a mixture of ground peppers - 3 g;
• ground cinnamon - 4 g;
• vegetable oil - 55 g;
• water - 225-275 ml.

Cooking method

1. Wash the beef. Dry it with paper or cotton towels. Clean the piece from veins, films and grease. Cut into small cubes.
2. Rinse large prunes, dry.
3. Peel the onion, chop.
4. In a heated frying pan in vegetable oil, fry the beef over high heat. No need to cover with a lid. When the meat is well browned on all sides, transfer to a small saucepan or stewpan.
5. Pour half a glass of wine into the pan. Let it boil for 5 minutes, pour into a saucepan with meat.
6. Fry the onion until transparent. You can add tomato paste or sauce. Simmer for 5 minutes, put in a saucepan.
7. Pour water over meat. Simmer over low heat with the lid closed for 1 hour, stirring occasionally.
8. Add washed dried fruits, seasonings. Simmer for 40 minutes without a lid. Put the finished dish on plates hot.

In a slow cooker

• Servings: 4 persons.
• Calorie content of the dish: 147 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.
• Difficulty of preparation: easy.

An unusual recipe for beef with prunes in a slow cooker will appeal to any hostess. The dish can be served on its own or with a side dish. Meat goes well with boiled rice, pasta, salads from fresh vegetables and herbs. The original dish can be cooked not only on the stove, but also in the Redmond slow cooker. You will need the modes "Frying", "Extinguishing".

Ingredients:

• beef shoulder pulp - 455 g;
• carrots - 78 g;
• meat broth - 185 ml;
• onion - 155 g;
• tomato paste - 68 g;
• prunes - 86 g;
• olive oil - 55 g;
• paprika - 5 g;
• ground black pepper - 4 g;
• salt - 6 g;
• garlic - 3 cloves.

Cooking method

1. Pour dried fruits with a glass of boiling water for 4 minutes. Take out, dry. Cut in half.
2. Clean beef from films, wash. Cut into pieces.
3. Peel onions, carrots, garlic. Cut carrots into half rings, onions into cubes.
4. Put the beef and vegetables into the multicooker bowl. Set the mode "Frying". Stirring constantly, fry for 5-8 minutes.
5. Add spices, salt, dried fruits, squeeze garlic. Mix well.
6. Pour a glass of warm broth and water over the meat. Close the multicooker lid. Set the "Extinguishing" mode for 1 hour.
7. Wait for the end of cooking signal.

In the oven

• Cooking time: 135 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 164 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.

How to cook beef with prunes in the oven? It's easy! A step-by-step recipe with a photo will help in this. In the oven, the meat turns out fragrant and juicy. It is worth using veal ribs. In the process of cooking, marinate the meat in honey-mustard sauce, stuff the prunes with walnuts. This dish will look perfect on the festive table. Serve it with basil sprigs and herbs.

Ingredients:

• veal ribs - 670 g;
• prunes - 325 g;
• liquid honey - 50 ml;
• mustard - 20 ml;
• walnuts - 115 g;
• dry bay leaf - 3 pcs.;
• salt - 7 g;
• black pepper - 2 g;
• cloves - 3 pcs.

Cooking method

1. Pour large whole dried fruits with a glass of cool water for 32 minutes. Rinse well and dry.
2. Marinate beef ribs. To do this, mix honey, mustard, black pepper. Coat the ribs in this mixture, leave for an hour.
3. Peel the nuts, chop lightly. Stuff prunes with nuts.
4. Fry the ribs in a well-heated pan for several minutes until golden brown. Salt.
5. Arrange ribs and dried fruits on a baking sheet. Pour in a glass of water. Put bay leaf, cloves. Cover with foil on top.
6. Bake in the oven at 190 degrees for 1 hour. Remove foil and continue baking for another 15 minutes.

Pork with prunes in the oven

• Cooking time: 115 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 174 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.
• Difficulty of preparation: medium.

Appetizing pork roll with prunes in the oven turns out to be just an amazing, spectacular dish. The combination of dried fruits and sour apples gives the meat an exquisite delicacy. A beautiful roll looks great on the festive table. It will certainly please your guests with a pleasant look and taste. The main component is young lean pork. Choose only a whole piece for cooking, without bones.

Ingredients:

• pork pulp - 725 g;
• apples - 3 pcs.;
• lemon juice - 33 ml;
• dried prunes - 125 g;
• mustard - 22 g;
• mayonnaise - 2 tbsp. spoons;
• red ground pepper - 2 g;
• ground black pepper - 2 g;
• salt - 6 g.

Cooking method

1. Wash pork, pat dry. Wrap in cling film and lightly beat off both sides. Make small cuts all over. Salt and pepper.
2. Soak dried fruits in cool water for 23 minutes. Cut finely. Leave a few pieces whole for decoration.
3. Cut small sour apples into cubes.
4. Take half of the apples and prunes, put on the beaten pork, sprinkle with lemon juice. Roll up the meat and tie with kitchen string.
5. Mix mustard, 2 tablespoons of mayonnaise. Coat the top of the roll.
6. Bake in the oven at 190 degrees for 85 minutes.
7. Remove the finished roll from the oven after it has cooled completely. Cut into slices, serve.

In a slow cooker

• Cooking time: 105 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 236 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.
• Difficulty of preparation: easy.

It is very simple and quick to cook pork with prunes in a slow cooker according to this recipe. Meat goes well with all dried fruits. If desired, it is easy to diversify this dish by adding not only prunes, but also sweet dried apricots and raisins. Pork should only be served hot. Delicious, juicy aromatic meat delicacy will appeal to all households.

Ingredients:

• pork pulp - 625 g;
• raw prunes - 155 g;
• carrots - 110 g;
• onion - 110 g;
• salt - 7 g;
• black pepper - 2 g;
• vegetable oil - 23 g;
• water - 275 ml.

Cooking method

1. Wash dried fruits thoroughly. Cut into straws.
2. Wash lean pork. Cut into small slices.
3. Grate the carrot on a coarse grater. Chop the onion.
4. Pour oil into the multicooker bowl (Redmond). Throw in finely chopped onions and carrots. Turn on the “Frying” mode and sauté the vegetables for about 9 minutes.
5. Lay out the pork. Fry (5 minutes).
6. Add dried fruits, salt and pepper. Carefully pour water into the bowl. Turn on the "Extinguishing" mode for 65 minutes.

in a frying pan

• Cooking time: 38 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 187 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.
• Difficulty of preparation: easy.

A good recipe with a photo will help you cook delicious pork with prunes in a pan. It is better to choose meat with alternating sebaceous veins. For this, tenderloin, neck, brisket are well suited. This dish will be juicy and tender. This meat has a special southern flavor. To emphasize it, use spicy herbs (rosemary, thyme, mint).

Ingredients:

• pork - 455 g;
• prunes - 60 g;
• wine (apple) vinegar - 12 ml;
• onions - 65 g;
• cherry tomatoes - 6 pcs.;
• ground black pepper - 2 g;
• rosemary and thyme - 2 sprigs;
• salt - 7 g.

Cooking method

1. You need to start cooking with dried fruits. They must be washed and cut into small pieces.
2. Cut the pork into small pieces, beat off.
3. Cut the onion into half rings. Cut the tomatoes in half. Fry in vegetable oil.
4. Add chops to the pan, fry. Drizzle wine vinegar on top. Salt, pepper.
5. Add chopped dried fruits, herbs. Fry 12 minutes.
6. Serve to the table, garnished with greens.

Roast

• Cooking time: 128 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 285 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.

Roast beef with prunes can be baked in the oven in deep portioned pots. This is a great hot dish. An original festive serving will surprise your guests and relatives. A fragrant dish will appeal to children and adults. It does not require a side dish, because the roast already includes potatoes. Young beef goes well with dried fruits.

Ingredients:

• beef - 750 g;
• potatoes - 900 - 1250 g;
• pitted prunes - 225 g;
• tomato paste (sauce) - 110 g;
• a mixture of ground peppers - 3 g;
• onion - 125 g;
• greens (dill, parsley) - 60 g;
• salt - 7 g.

Cooking method

1. Wash the beef flesh, cut into pieces. Salt, pepper.
2. Cut dried fruits into strips.
3. Finely chop the onion. Fry until transparent. Add beef and dried fruits. Fry on all sides in tomato sauce.
4. Wash and peel a kilogram of potatoes. Cut into small slices.
5. Finely chop greens, mix with potatoes.
6. Put potatoes in the first layer in pots, then beef in tomato sauce with onions and dried fruits.
7. Salt water in a mug. Pour it into pots carefully, the water level should be below the neck. Cover with lids.
8. Put the pots in the oven for 1 hour. It is not necessary to remove the roast from the pots before serving.

Pork with mushrooms

• Cooking time: 108 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 245 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Even an inexperienced cook can handle the preparation of tender pork with prunes and mushrooms. The main ingredient is a handful of dried prunes. She will give the dish spicy smoked notes and sweetness. Mushrooms are combined with any pork. Forest ones look especially good and sophisticated (honey mushrooms, chanterelles, boletus). Pork with dried fruits and mushrooms served with sweet and sour sauces.

Ingredients:

• lean pork - 955 g;
• chanterelles - 315 g;
• onion - 120 g;
• smoked prunes - 125 g;
• tomato sauce - 125 g;
• salt - 7 g.

Cooking method

1. Cut the pork into pieces.
2. Wash dried fruits, cut into several pieces.
3. In vegetable oil, fry the pork on all sides until golden brown. Share.
4. Fry finely chopped onions and mushrooms. Salt, season.
5. Put pork, onions, mushrooms, dried fruits in a saucepan. Pour in tomato sauce. Simmer for 5 minutes, stirring constantly.

With potato

• Cooking time: 78 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 217 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Tasty and fragrant potatoes with prunes and meat, prepared according to this recipe, will delight all households and guests. Lamb goes well with sour, non-smoked dried fruits. They give the desired zest, piquancy to meat. If it is not possible to buy lamb, you can use young veal, lean pork or turkey fillet from the thigh.

Ingredients:

• lamb - 825 g;
• potatoes - 1 kg;
• prunes - 225 g;
• spices for meat - 3 g;
• cream - 115 ml;
• salt - 8 g.

Cooking method

1. Dried dried fruits pour boiling water for 20 minutes. Dry.
2. Cut lamb into portions and beat off. Salt, pepper.
3. Peel the potatoes, cut them into slices. Pour into a baking dish.
4. Put the lamb with dried fruits on top of the potatoes. Pour in cream. Cover with foil.
5. Bake at 190 degrees for 45 minutes. Remove the foil, leave in the oven for another 15 minutes at 200 degrees.

Video

Good day my dear guest! Today I want to offer you an amazingly delicious meat dish - pork in a pan with prunes.

I hope that my recipe will definitely find its fans. Especially among meat lovers. This yummy is prepared quite quickly, and if you follow my photo recipe exactly, then the pork with prunes will definitely turn out juicy and tender.

If for some reason you do not like prunes, then I want to convince you to take the first step and try this dish in the form that I offer here. And that's why, listen!

I want to tell you a secret that just a couple of years ago, if I had been offered to cook pork with prunes, I would have flatly refused! And all because I can not stand the smell of smoked fruit. But one fine day, my friends and I gathered for the so-called bachelorette party and each had to prepare her signature dish in the form of a dessert.

One of the girlfriends cooked prunes stuffed with curd mass with walnuts. At the same time, there was no smell of smoked meat in it. I was offered to try, and I decided, the dish looked painfully appetizing. The taste of prunes dessert with nuts turned out to be such that you just lick your fingers! Since then, I discovered dried prunes and fell in love with it without words! Here is such a story!

It is for this reason that I strongly advise you to use dried prunes, they do not have a strong smell and are very tasty. Dishes with his participation are simply magnificent!

Well, now let's get down to business from a lyrical digression. And if you are still thinking what to cook from pork, then I want to say with confidence - you have already found what you were looking for!

INGREDIENTS

• Pork (chops) - 400 grams
• Dried prunes - 100 grams
• Carrot - 1 root vegetable
• Onion - one head
• Ginger root - 5-10 grams
• Soy sauce - 1-1.5 tablespoons
• Lemon juice (or apple cider vinegar) - 1 teaspoon
• Flour - 2 tablespoons
• Vegetable oil - 3-4 tablespoons
• Broth or boiled water - 150-200 ml

COOKING METHOD

For those who do not like to wash a lot of dishes after cooking - pork in a pan is just the right dish! Because in order to cook it, we need one ordinary kitchen pan. Almost all of our actions will take place on it. Well, of course, a cutting board, a sharp knife and a hammer for beating.

Recipes with pork are different, we will have pork in sauce. But let's talk about everything in order.

Let's start by cutting the pork like chops - across the fibers. The thickness of the piece we need is about one centimeter.

Next, arrange them on a cutting board and cover with cling film on top. I think you have already guessed that the beating of pork will follow and the film, of course, will protect our kitchen from splashes of meat juice. It is not worth knocking on meat with special zeal, we do it lightly, but from two sides.

We cut the pieces prepared in this way into strips and immediately add a little and pepper.

Now the frying pan enters our fighting. We put it on fire, add vegetable oil. At this time, prepared pork crumbles in flour.

We make this secret move with one goal, so that our pork in the pan, immediately falling into hot oil, is “sealed” and does not lose its juiciness.

Fry the meat over high heat on all sides very quickly, it is not necessary to dry and overcook. This will take us literally up to five minutes.

During this time, we will quickly peel the onions and carrots and cut both ingredients into half rings.

We will transfer the finished fried pork (temporarily) to a plate, let it rest.

And send the prepared onions and carrots to the pan. Cover with a lid and simmer lightly over low heat. Vegetables should soften a little and it will take them about 5 minutes.

In the meantime, we'll work on the sauce, because as I mentioned earlier, we're going to have pork in the sauce. We will cook it quickly and easily enough, which is a natural plus in cooking a recipe with pork.

We need to combine soy sauce, lemon juice (or apple cider vinegar) and grated ginger root (1 teaspoon) in one container. Stir and the sauce is ready.

By this time, the vegetables have reached the desired state.

And we spread the already fried meat to them.

We mix the contents of the pan and pour over everything with our spicy ginger sauce.

Pour vegetable broth (or just boiled water) and, having covered with a lid, leave the pork to languish in a frying pan for 15 minutes over low heat.

I have prunes without a stone, so I just pour boiling water over it and cut it into halves. If you bought dried prunes with a stone, it, of course, will need to be removed. After the specified time, add it to the pork and continue to simmer for another 5-7 minutes.