Pork with Creme Fraiche and Apricots

Pork with Creme Fraiche and Apricots

Pork with Crème Fraiche and Apricots

Prep Time ~ 10 Mins Cooking Time ~ 25 Mins
Approx Cost ~ £8.50 Difficulty ~ Easy
Freeze ~ No Serves ~ 4

Tips ~
Clean any fat or sinew from fillet
Only add as much crème fraiche as you require
If using tagliatelle once it is cooked add one teaspoon of olive oil,
season and stir


2 pork fillets (about 500g / 1lb 2oz total weight)

2 tablespoons plain flour

Salt and pepper

25g / 1oz butter

20 ready to eat apricots

2 tablespoons brandy

300ml / ½ pint white wine

1 tablespoon Dijon mustard

1 tablespoon redcurrant jelly

200ml carton crème fraiche


  • Thickly slice the pork into medallions
  • Season the flour with salt and pepper and dust the pork lightly with this mixture.
  • Heat the butter in a large non - stick frying pan, then cook the pork in batches for about 3 minutes on each side.
  • Remove from the pan then add the apricots, brandy, wine, mustard and redcurrant jelly and simmer to reduce the mixture by half.
  • Stir in the crème fraiche to make a creamy sauce, season well with salt and pepper.
  • Return the pork to the pan and heat through.

This dish goes very well with tagliatelle pasta and a green salad.