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Pan-fried pork with crme frache & prunes


Pan-fried pork with crme frache & prunes Recipe

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 crme frache
Directions:
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