Pork Fillet With Creamy Wine And Prune Sauce
- 225g ( 8oz) lean pork fillet, cut into medallion slices
- 15ml (1tbsp) oil
- 1 clove garlic, squashed
- 25g (1oz) dried prunes, roughly chopped
- 90ml (6tbsp) white wine
- 45ml (4tbsp) crème fraîche
- 30ml (2tbsp) fresh parsley, chopped
Heat oil in shallow pan and cook pork fillet medallions with garlic, until coloured on all sides about 8-10 minutes.
Add prunes and white wine and allow to reduce slightly. Lower heat and add crème fraîche, heat through slowly.
Sprinkle with parsley and serve straight away with sautéed potatoes and seasonal green vegetables.