Pan-fried pork with crème fraîche & prunes
Sara Buenfeld shares one of her favourite recipes. Perfect for dinner parties
- Prep: 10 mins
Cook: 15 mins
- Serves 4
- Easy
Ingredients
- 2 pork fillets, (about 500g) thickly sliced into medallions
- 2 tbsp plain flour, seasoned
- 25g butter
- 20 ready-to-eat pitted prunes
- 2 tbsp brandy
- 300ml white wine (see wine recommendation below)
- 1 tbsp Dijon mustard
- 1 tbsp redcurrant jelly
- 200ml tub crème fraîche
Method
-
Dust the pork with a little of the seasoned flour. Heat the butter in a large non-stick
frying pan, then cook the pork in batches for about 3 mins on each side. Remove from
the pan, then add the prunes, brandy, wine, mustard and redcurrant jelly and simmer to
reduce the mixture by half.
-
Stir in the crème fraîche to make a creamy sauce, season well, then return the pork to the pan to heat through. Serve with
tagliatelle and broccoli or a green salad.
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