Crunchy new potatoes
Jazz up potatoes for no-fuss entertaining
Pan-fried pork with crème fraîche & prunes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 pork fillets(about 500g) thickly sliced into medallions
- 2 tbsp plain flourseasoned
- 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
Nutrition: per serving
- kcal600
- fat34g
- saturates19g
- carbs35g
- sugars29g
- fibre4g
- protein31g
- salt0.85glow
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.
