Pan-fried pork with crème fraîche & prunes

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• Julie's grub

  27 February 2008

  Julie's grub commented on this recipe

  I've made this a few times now - its really gorgeous and very doable between courses if you have a crowd. The sauce is so simple to make but tsaste quite complex. Have served it with mash to date will try with tagliatelle next as ther eis lots of sauce

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• AlexO

  01 October 2008

  AlexO rated and commented on this recipe

  

  A simple recipe that tastes anything but simple. I have always used tagliatelle but the meat and sauce will go with almost anything - rice, pasta, spuds... One criticism... the "thickly sliced pork medaillons" don't cook in 3 mins each side... try more like 6 mins each side, and the sauce reduction took a while... So overall cooking time is more like 30 mins. Otherwise, a fairly quick and simple but very tasty dish.

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• Loo's Food

  27 October 2008

  Loo's Food rated and commented on this recipe

  

  I'm not a pork lover but this was delicious. A really easy recipe but it looked great on the plate and would be good for an easy but impressive dinner party. I would agree with Alex0 that the pork medallions take more like 6 minutes to cook each side which does increase the cooking time. I tried it with taglietelle and wilted spinach which added another twist to the flavours.

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• Chris from Aike

  23 November 2010

  Chris from Aike rated and commented on this recipe

  

  Delicious. I used mixed fruit as didn't have any prunes and left out the brandy cos I thought it might otherwise end uo a bit Christmas pud-dy! It was easy to make, super to taste and far more special than just grilled pork. I served it with Crispy New Potatoes (another BBC Good Food recipe). I'll definitely be making it again and this time I'll try apricots instead of the prunes and include the brandy!!

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• Penny

  30 January 2011

  Penny rated and commented on this recipe

  

  Served this last night for friends. Really nice. Cooked it in the afternoon and then just warmed through in a low oven just before guests arrived. Very easy to do, but looks and tastes quite complicated. Plenty of sauce to go around. Served with calcannon and steamed brocolli Used low fat creme fraiche for dieters amongst my guests. Fabulous.

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• Dorothy

  19 February 2011

  Dorothy rated and commented on this recipe

  

  Did not like this at all as it is rather too sweet, will not be serving it again - sorry.

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• Lorraine

  01 January 2012

  Lorraine rated and commented on this recipe

  

  Delicious and very easy

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• Richard Sullivan

  08 March 2012

  Richard Sullivan commented on this recipe

  Yum yum. This is a really delicious dish. I made this recipe for my girlfriend last weekend, and she gave me head.

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• Mare

  24 February 2013

  Mare rated and commented on this recipe

  

  Fantastic and perfect for dinner party entertaining as so easy but looks like it has taken a lot of trouble!!!!! I split the pork fillet down the centre, pounded it between clingfilm and cut into two individual steaks instead of medallions gently simmered them for 20 minutes in the sauce, the end result was great tender and rich (I used half fat creme fraiche) will become a firm favourite and next time I'll try it with tagliatelle instead of sweet potatoes which I used and wre a bit too much with this dish. 5 stars

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

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

Per serving

600 kcalories, protein 31.0g, carbohydrate 35.0g, fat 34.0 g, saturated fat 19.0g, fibre 4.0g, sugar 29.0g, salt 0.85 g

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