Pan-fried pork with crème fraîche & prunes
- Sara Buenfeld
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4 out of 5.16 ratingsRate
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Sara Buenfeld shares one of her favourite recipes. Perfect for dinner parties
Easily doubled
Easily halved
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Crunchy new potatoes
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Ingredients
Nutrition
Units:
MetricUS
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2 pork fillets
(about 500g) thickly sliced into medallions
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2 tbsp plain flour
seasoned
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25g butter
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20 ready-to-eat pitted prunes
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2 tbsp brandy
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300ml white wine
(see wine recommendation below)
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1 tbsp Dijon mustard
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1 tbsp redcurrant jelly
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200ml tub crème fraîche
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Nutrition: per serving
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kcal600
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fat34g
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saturates19g
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carbs35g
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sugars29g
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fibre4g
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protein31g
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salt0.85g
low
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Method
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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.
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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.
Recipe from Good Food magazine, March 2007
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A star rating of 4 out of 5.16 ratings
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