1 tablespoon sunflower oil
1 small onion, peeled and sliced
275 g lean pork fillet
75 g no need to soak dried prunes
1 tablespoon plain flour
300 ml pork or beef stock
1 teaspoon coarse grain mustard
1 tablespoon Worcestershire sauce
1 bayleaf
1 banana, peeled and sliced diagonally

To garnish

1 teaspoon freshly chopped parsley

Preheat the oven to 180ºC. Heat the oil in a flameproof casserole and fry the onion until soft. Slice the pork fillet into thin medallions and add to the pan, cook, turning once until browned on both sides. Add the prunes and sprinkle the flour on the mixture, stirring constantly. Pour in the stock and bring to the boil. Stir in the mustard and Worcestershire sauce and the bayleaf. Cover and cook in the pre-heated oven for 1 hour remove from the oven, add the banana and return to the oven to cook for a further 10 minutes. Remove the bayleaf before serving. Serve with mashed or boiled, minted potatoes garnished with a sprinkling of parsley.

Energy 331kcal (with boiled potatoes) 363kcal (with mashed potatoes), Protein 12g, Carbohydrate 50g, Fat 10g (boiled) 14g (mashed), Fibre 5g.

Calculated to include 100g mashed/boiled potatoes per serving.