Baked Pork in Plum Sauce « Homemaker Cherry Menlove

Baked Pork in Plum Sauce

1 jar / half a cup of plum jam

2 tablespoons of white wine vinegar

2 tablespoons of worcestershire sauce

1 plump clove of garlic - minced or crushed

15 g or three large springs of fresh rosemary

1 teaspoon of beef gravy granules

Enough free range pork chops, ribs, belly or cuts to feed four of you. This recipe is great with all of those cuts.

Baked Pork in Plum Sauce

We sat down to a proper supper the other night. One with meat and potatoes a lovely gravy. A real glimpse of things to come as we go through the season.

I know from your emails that many of you have had a surfeit of plums this year and it’s great to know that so many of you have made plum jam from those plums. The recipe that is to follow is a wonderful way of cooking with that jam especially if your shelves are bowing from the quantity you have sitting on them.

Make up the marinade using all of the ingredients in the red box to the right of this page.
Roll the cuts of pork in the marinade, cover and leave in the fridge for half a day at least but overnight if you can bear it.

It’ll be worth it.

Bake slowly in the oven at about 240°F/120°c for 3 hours before turning the oven up at the end to 400f/ 200c for the last thirty minutes.

Take the meat from the baking dish and place to one side keeping it warm.
Pour the juices from the baking dish in to a hot pan on the stove and add one teaspoon of beef gravy granules or one teaspoon of flour to thicken.
Pour in to a gravy boat.