Pan-fried pork with crème fraîche & prunes

Pan-fried pork with crème fraîche & prunes

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(8 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
Sara Buenfeld shares one of her favourite recipes. Perfect for dinner parties

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal600
  • fat34g
  • saturates19g
  • carbs35g
  • sugars29g
  • fibre4g
  • protein31g
  • salt0.85g
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  • 2 pork fillet, (about 500g) thickly sliced into medallions
  • 2 tbsp plain flour, seasoned
  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 20 ready-to-eat pitted prune
  • 2 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 300ml white wine (see wine recommendation below)
  • 1 tbsp Dijon mustard
  • 1 tbsp redcurrant jelly
  • 200ml tub crème fraîche


  1. 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.

  2. 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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Comments (10)

noisysmurf's picture

Great recipe. I added onions and quartered the prunes. Both husband and son enjoyed it. Will defo make again.

Cancerianman's picture

I used Madeira instead of wine and brandy. Much nicer in my opinion. Halved it as only cooking for one. The two bottles of Macon went down a treat

horseydollops's picture

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

lorraineanne100's picture

Delicious and very easy

dorothymgray's picture

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

pennywilliams8's picture

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.

cjeajj's picture

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!!

jruffell's picture

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.

alexowen's picture

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.

juliebolam's picture

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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