Ingredients:
4 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
4 greengage plums, pitted
600ml pork or chicken stock
700g pork loin, sliced
2 yellow bell peppers, cored, de-seeded and chopped
2 courgettes, washed and sliced into rings
Method:
Heat 2 tbsp of the oil in a saucepan, add the onions and garlic and fry gently for about 5 minutes, or until soft and translucent. Stir in the plums and stock, bring to a simmer and cook for about 15 minutes, or until the fruit are soft.
Take off the heat, turn into a food processor and blitz until smooth. Pass through a fine-meshed sieve, pressing it through with the back of a spoon. Season with salt and black pepper, then set aside. Slice the pork, heat the remaining oil in a frying pan, then add the pork slices and fry until cooked through.
Arrange the meat slices in the base of a serving dish and set aside to keep warm. Add the vegetables to the oil remaining in the pan and fry until crisp.
Use these to cover the pork then heat the sauce through and pour just enough over the pork to cover it. Serve accompanied by the remaining sauce.
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