Pan-fried Pork With Crème Fraîche & Prunes
Indulge in the rich and savory flavors of this delectable pork and prune medallions recipe. Tender pork fillets are coated in seasoned flour and cooked to perfection, then paired with decadent prunes in a luscious brandy-infused white wine sauce. A touch of Dijon mustard and redcurrant jelly adds depth of flavor, while a velvety crème fraîche sauce brings everything together in a creamy delight. Serve this elegant dish with tagliatelle and greens for a delightful meal that is sure to impress.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 600 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 29 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 0.85 milligram of sodium
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