Reminiscent of the retro dish ‘Chicken Veronique’, this fruity pork casserole is flavoured lightly with garlic, fresh herbs, white wine and juicy red grapes. It makes the perfect winter warming dish on those frosty evenings, which will fill the whole family up and the mix of delicious flavours should see empty plates. Serve over freshly cooked rice and accompany with a crisp salad.
600g pork fillet, trimmed
Salt and freshly ground black pepper
30g plain flour
30g unsalted butter
2tbsp olive oil
1 red onion, finely chopped
1 clove garlic, crushed
150ml dry white wine
300ml pork or chicken stock
1 bay leaf
1tbsp each freshly chopped thyme and rosemary
180g seedless red grapes, washed
4tbsp double cream
Fresh basil and chopped thyme to garnish
- Wash and pat dry the pork, then cut into 5cm thick pieces and place in a bowl. Season the flour and toss into the pork. In a deep frying pan with a lid, melt the butter with the oil until bubbling and then fry the pork for about 10 mins, turning occasionally, until golden all over.
- Remove with a slotted spoon and set aside. Gently fry the onion and garlic for 5 mins until softened but not browned and then gradually stir in the wine and stock. Add the bay leaf and chopped herbs and put the pork back in the pan. Bring to the boil, cover and simmer gently for 30 mins.
- Stir in the grapes and cream. Continue to cook for a further 5 mins until the pork is tender and cooked through. Discard the bay leaf.
- To serve, transfer the stew to a warm serving dish and serve immediately garnished with basil and thyme. Ideal accompanied with rice and salad.