Pork With Prunes and Brandy Cream Sauce

Pork with prunes is a classic combination, here I use pork tenderloin medallions and pair them with a delicious and easy brandy cream sauce.

This delicious bistro-style dish is wonderfully quick to cook and prepare, going from the fridge to your table in well under 30 minutes.

Pork Tenderloin in a Brandy Cream Sauce

I love this simple pork medallions with prunes recipe, it is the sort of thing that I would love to see on more restaurant menus.

It is simple and quick to cook and fits with that whole bistro style of cooking that seems to have disappeared from so many places.

Pork tenderloin or fillet as it is sometimes called is the star of the show, sliced and bashed to form medallions means it cooks really quickly.

It is a technique I use in both my pork medallions with camembert sauce and pork with plums recipes.

It is joined by a super simple prune and brandy cream sauce.

Prunes are an ingredient that are woefully underused as far as I am concerned.

They are nothing more than dried plums and I use them in dishes like my very Scottish cock a leekie soup and a very French beef daube recipe.

Frequently Asked Questions

Can I use a different cut of pork?

No because pork tenderloin is the only cut of pork that will cook this quickly.

You can do something similar with everything from pork chops to shoulder steaks but they both need much longer cooking. As a result, you will need to cook the pork all of the way through first which will take anywhere between 10 and 30 minutes.

Do I have to use the brandy?

No, but you do need to add the flavour back in. If alcohol is not an issue try using sherry instead.

If alcohol is the problem substitute with either fresh grape juice or fresh apple juice, just use half of the amount and reduce by a third.

What is double cream?

This is a question often asked by my US based readers, double cream is heavy cream in the US. Although here in the UK cream contains almost 20% more fat than its US counterpart.

Can this be made in advance?

Not really, this recipe is the very epitome of a dish that need to be eaten immediately because it will not save well or reheat.

Serving Suggestions

I usually serve this pork tenderloin in a creamy brandy sauce with mash, here it is pictured with mashed potato. But it works equally well with celeriac mash too!

Sticking with that whole potato thing you could go super indulgent if you have the time and knock up some fondant potatoes.

If you fancy something a little less high maintenance then these Parmentier potatoes would be awesome too!

Garlic green beans, air fryer asparagus and roasted tenderstem broccoli all make great additions if you want some greens!

Don’t forget the carrots either, these glazed Chantenay carrots would make a great side as well!

Equipment Used

I only recommend specific brands of equipment if I believe that it makes a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 28cm or 11″ frying pan, try not to use non-stick if you can.
• Sharp kitchen knife.
• Chopping board.
• Cling film.
• Meat mallet, rolling pin or the back of a saucepan, to bask the meat flat.
• Weighing scales and or measuring cups and spoons.