Pork Fillet With Creamy Wine And Prune Sauce
cooking time
15 minutes
cooking skill
Easy
serves
2 people
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
1
Heat oil in shallow pan and cook the pork medallions with the garlic, until coloured on all sides about 8-10 minutes.
2
Add prunes and white wine and allow to reduce slightly. Lower heat and add crème fraîche, heat through slowly.
3
Sprinkle with parsley and serve immediately with sauté potatoes and seasonal green vegetables.
