PAN-FRIED PORK WITH CRèME FRAîCHE & PRUNES

Pan-fried pork with crème fraîche & prunes image

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

Provided by Sara Buenfeld

Time 25m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 600 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.85 milligram of sodium