Pan-fried pork with crème fraîche & prunes
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Pan-fried pork with crème fraîche & prunes

By Sara Buenfeld

Contains pork – recipe is for non-Muslims only
Sara Buenfeld shares one of her favourite recipes. Perfect for dinner parties

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 600
  • fat 34g
  • saturates 19g
  • carbs 35g
  • sugars 29g
  • fibre 4g
  • protein 31g
  • salt 0.85g

Ingredients

  • 2 pork fillet, (about 500g) thickly sliced into medallions
  • 2 tbsp plain flour, seasoned
  • 25g butter
  • 20 ready-to-eat pitted prune
  • 2 tbsp brandy
  • 300ml white wine (see wine recommendation below)
  • 1 tbsp Dijon mustard
  • 1 tbsp redcurrant jelly
  • 200ml tub crème fraîche

Method

  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.

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