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.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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