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.