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Pan-fried pork with crème fraîche & prunes

Pan-fried pork with crème fraîche & prunes

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A star rating of 3.7 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal600
fat34g
saturates19g
carbs35g
sugars29g
fibre4g
protein31g
low insalt0.85g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2007

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Overall rating

A star rating of 3.7 out of 5.13 ratings
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