• 1 kg (2 lb) skinned, boned and rolled loin of pork
  • 25 g (1 oz) butter
  • 1 tablespoon olive oil
  • 3 tablespoons mustard seeds
  • 2 onions, sliced
  • 4 garlic cloves, crushed
  • 2 celery sticks, sliced
  • 1 tablespoon plain flour
  • 1 tablespoon chopped thyme
  • 300 ml (½ pint) white wine
  • 150 g (5 oz) pitted prunes, halved
  • 500 g (1 lb) small new potatoes, e.g. Jersey Royals
  • 2 tablespoons chopped mint
  • salt and pepper

Rub the pork with salt and pepper. Melt the butter with the oil in a large, flameproof casserole and sear the pork on all sides. Drain to a plate.

Add the mustard seeds and onions and fry for about 5 minutes until beginning to colour. Stir in the garlic and celery and cook for 2 minutes. Add the flour and cook, stirring for 1 minute.

Stir in the thyme, wine and seasoning and let the mixture bubble up. Return the pork to the pan and cover with a lid. Transfer to a preheated oven, 160°C (325°F), Gas Mark 3, for 45 minutes.

Stir the prunes, potatoes and mint into the cooking juices around the pork and return to the oven for a further 1 hour until the potatoes are very tender. Leave to rest for 15 minutes before serving.

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