Slow-cooked in red wine and warming winter spices, this tender pork scotch fillet is the kind of comforting dish that fills the house with irresistible aromas long before it reaches the table. Studded with sweet prunes, raisins and savoury ham, it’s a richly flavoured centrepiece perfect for gathering family and friends around on a chilly evening.

Recipe & styling Tina Duncan (Plated), Photo Maria Ryan-Young

Serves 6

1 pork scotch fillet, approx. 1.5 kg

3 cups red wine

½ cup red wine vinegar

1 teaspoon pepper (or to taste)

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

2 tablespoons sugar

1 cup cooked lean ham, finely chopped

1 tablespoon chopped fresh sage

¾ cup raisins

12 prunes

Preheat oven to 180°C. Heat oil in a heavy based casserole dish and sear pork on all sides. Remove and set aside. In the same casserole dish, combine the wine, vinegar, pepper, cinnamon, cloves, nutmeg, ginger and sugar. Bring to boil and simmer for 10 minutes.

Add seared pork, ham, sage, raisins and prunes. Cover dish and cook for 1 ½ hours or until tender. Remove from oven and rest for 30 minutes.

Remove the scotch fillet and keep warm. If necessary, bring the sauce to the boil and reduce until slightly thickened. Check seasoning.

Slice and arrange pork on a warm platter, and spoon over sauce.