Recipe by Chef Du Jour


I found this dish in a small restaurant in the Deux Severes region of France some 20 years ago, pretty much every time I visited there I ordered this dish. When I was looking for recipes for Supper I thought this would be perfect, albeit with a few tweaks. 

Although I had an idea what the ingredients were I wasn’t sure so on one visit I asked if I could watch it being prep’d and cooked in the kitchen, thankfully the owner was happy for me to observe. 

Research shows that the pork and prune combination has Swedish origins but the use of Calvados certainly makes this dish use uniquely French.


Ingredients (serves 4)


  • 440g Lean Pork Loin 
  • 120g Pitted prunes 
  • 160g (or about ¾) Braeburn Apple 
  • 240ml Elmlea light single cream 
  • 60ml Calvados 
  • 1kg Maris Piper potatoes 
  • 160g grated reduced fat mature cheddar cheese 
  • 8 lettuce leaves 
  • 16 Cherry tomatoes 
  • 40g butter 
  • 20ml olive oil 
  • 50ml skimmed milk 
  • Salt and Pepper to taste


Thinly slice the pork loin into small medallions and fry in the oil for 8 to 10 mins, add half the butter so that the pork browns. Halve the prunes and add them to the pork, dice the apple and add to the pork and prunes. Turn the heat to high and carefully pour the Calvados into the pan, shake the pan and tip slightly to get the Calvados to light. Reduce the heat for 2 mins then pour in the cream coating all the ingredients.  

Peel and boil the potatoes until soft, use a masher or ricer then add the milk and remaining butter, stir vigorously with a wooden spoon adding the grated cheese until it melts. 

Serve the pork and mashed potatoes with the lettuce and tomato salad.


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