Pan-fried pork with crème fraîche & prunes

• pork fillets↗2

  (about 500g) thickly sliced into medallions

• plain flour↗2 tbsp tbsp

  seasoned

• butter↗25g g
• ready-to-eat pitted prunes↗20
• brandy↗2 tbsp tbsp
• white wine↗300ml ml

  (see wine recommendation below)

• Dijon mustard↗1 tbsp tbsp
• redcurrant jelly↗1 tbsp tbsp
• tub crème fraîche200ml ml

Step-by-step instructions

1. 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. 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.