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Pan-fried pork with crme frache & prunes
- 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:View on BBC Good Food
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