Pork Fillet With Creamy Wine And Prune Sauce

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Cook time: 15 mins

Serves: 2

Cooking Skill: Easy

Ingredients

225g lean pork fillet, cut into medallion slices
1 tablespoon oil
1 garlic clove, peeled and finely chopped
25g dried prunes, roughly chopped
90ml white wine
4 tablespoons crème fraîche
2 tablespoons freshly chopped parsley

Method

Step 1

Heat oil in shallow pan and cook the pork medallions with the  garlic, until coloured on all sides about 8-10 minutes.

Step 2

Add prunes and white wine and allow to reduce slightly. Lower heat and add crème fraîche, heat through slowly.

Step 3

Sprinkle with parsley and serve immediately with sauté potatoes and seasonal green vegetables.

Method

Step 1

Heat oil in shallow pan and cook the pork medallions with the  garlic, until coloured on all sides about 8-10 minutes.

Step 2

Add prunes and white wine and allow to reduce slightly. Lower heat and add crème fraîche, heat through slowly.

Step 3

Sprinkle with parsley and serve immediately with sauté potatoes and seasonal green vegetables.

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Pork Fillet with Creamy Wine and Prune Sauce

Pork fillet with creamy wine and prune sauce in a black frying pan with spoon scooping sauce

Ingredients

  • 225g lean pork fillet, cut into medallion slices
  • 1 tablespoon oil
  • 1 garlic clove, peeled and finely chopped
  • 25g dried prunes, roughly chopped
  • 90ml white wine
  • 4 tablespoons crème fraîche
  • 2 tablespoons freshly chopped parsley












Method

Step 1

Heat oil in shallow pan and cook the pork medallions with the  garlic, until coloured on all sides about 8-10 minutes.

Step 2

Add prunes and white wine and allow to reduce slightly. Lower heat and add crème fraîche, heat through slowly.

Step 3

Sprinkle with parsley and serve immediately with sauté potatoes and seasonal green vegetables.

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