Instructions: Place meat in baking dish, rub with some butter and salt, pepper and roast in a 210 C (425F) oven for 1 1/2 hour or unti cooked through.

Put the prunes in a saucepan with the red wine and 1 cup water+stock cube to cover. Bring to the boil and simmer 10-15 minutes.

Remove pork from oven at the 1 hour mark, drain fat from dish, add the prunes and their liquor to the pork and return to oven for the last 1/2 hour of cooking time.

When cooked, remove pork to a wooden board, and stand 15 minutes, covered, before carving. Degrease the cooking pan, leaving the juices. Bring to the boil on the stove, stirring in the red currant jelly until it melts. Finish with the cream. Bring to the boil. Reduce to a good colour and thickness. Check seasoning.

To serve, slice meat. Place on the serving plate, the slices fanned out. Pour over sauce.

Serve with roast potatoes and green beans

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