Pan-fried pork with crème fraîche & prunes

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

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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.

Per serving

600 kcalories, protein 31g, carbohydrate 35g, fat 34 g, saturated fat 19g, fibre 4g, sugar 29g, salt 0.85 g

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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 31g, carbohydrate 35g, fat 34 g, saturated fat 19g, fibre 4g, sugar 29g, salt 0.85 g

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