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, salt 0.85 g

Latest comments and suggestions

• 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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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, salt 0.85 g

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