Pork Loin with Prunes

For a tasty meal try Simon Rimmer's recipe, serving spiced pork fillet on a bed of spinach and prunes
By Simon Rimmer
Pork Loin with Prunes
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes plus overnight marinating
  • Effort: medium



  • 100 g pitted prunes
  • 200 ml strong Assam tea
  • 250 g pork fillet
  • black pepper
  • 15 g ground coriander
  • 15 g ground cinnamon
  • 4 tbsp extra virgin olive oil
  • 1/2 onion, chopped
  • 2 tomatoes, peeled and chopped
  • a pinch of sugar
  • 500 g spinach leaves
  • Greek yogurt, to serve


1. Soak the prunes in the Assam tea overnight.

2. Preheat the oven to 200°C/gas 6.

3. Season the pork with salt and freshly ground pepper. Rub the pork with the ground coriander (reserving a pinch) and ground cinnamon.

4. Heat a lightly oiled griddle pan until hot. Sear the pork on the griddle on all sides. Transfer to a roasting tray and roast for 15-20 minutes until cooked through.

5. Meanwhile, heat 1 tablespoon of olive oil in a large heavy-based frying pan. Fry the onion until softened, around 3 minutes.

6. Add the soaked prunes, a little of the tea in which the prunes were soaked, tomatoes, reserved coriander and sugar.

7. Cook, stirring often, for 5 minutes. Add the spinach, season with salt and freshly ground pepper. Cook until wilted and add the remaining olive oil.

8. Slice the roasted pork. Divide the spinach mixture among 2 serving plates. Top with the sliced pork and serve at once, with Greek yoghurt on the side.

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