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Recipe: Pork Neck Fillet with Rosemary and Prunes


  • 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


  • 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.

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