- 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
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.