Recipe: Pork Neck Fillet with Rosemary and Prunes

Ingredients:

• 1 kg Free Range Pasture Fed Pork Neck Fillet
• 10 shallots
• 2 sprigs fresh rosemary
• Sea salt and freshly ground black pepper
• 2 tbsps Olive oil
• 1/3 cup white wine or verjuice
• 1 cup chicken stock
• 10 pitted prunes
• Parsley to garnish

Method:

• Season the pork with salt and pepper.
• Heat the olive oil in a heavy based pot over medium-high heat. Add the rosemary and shallots and cook until just fragrant.
• Add the pork and seal gently on all sides.
• Deglaze the pan with wine, scraping any bits off the bottom and add the stock.
• Cook at a simmer with lid on for 1 hour.
• Take lid off, add the prunes and continue cooking for a further 30 minutes.
• Take the pork out of the pan, cover with foil and rest on a board while you reduce the juices (about 5-10 minutes).
• Thickly slice the pork fillet, and serve on a platter. Pour over the reduced sauce and prunes. Finally sprinkle with parsley leaves.
• Serve with mashed potato and steamed veggies.
• Serve the pork fillet, prunes and juices in the centre of a large plate, with vegetables on the side of the plate and sprinkled with a few parsley leaves.