Pan-fried pork with crème fraîche & prunes recipe | Good Food
Sara Buenfeld shares a favourite recipe with you. Perfect for dinner parties. From BBC Good Food.
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Cooking tools:
- Nonstick skillet
- Spatula
- Tongs
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Plate
- Stove
- Spoon
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
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