Pork with prunes is a classic combination; 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 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, which means it cooks really quickly.
It is a technique I use in both my pork medallions with mustard and camembert sauce and pork with plums recipes.
It is joined by a super-simple prune and brandy cream sauce.
Prunes are an ingredient that is 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 the way through first, which will take anywhere between 10 and 25 minutes (depending on the cut).
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. However, 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 needs 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. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 28cm or 11" frying pan.
- Kitchen knife.
- Chopping board.
- Cling film.
- Meat mallet, rolling pin or the back of a saucepan, to bash the meat flat.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Pork Tenderloin with Prunes Recipe
Ingredients
- 6 Pork Tenderloin Medallions 350g or 12oz total
- 25 g Butter 2 tablespoon
- 1 tablespoon Cooking Oil (I use cold-pressed rapeseed oil)
- ¼ teaspoon Salt
For The Sauce:
- 1 Small-Medium Echalion or Banana Shallot 35g
- 1 Garlic Clove
- 50 ml Brandy 3 tablespoon
- 125 ml Chicken Stock ½ Cup
- 10 Pitted Prunes
- 75 ml Double Cream ⅓ Cup
- 1 Pinch Salt
Instructions
- Cut the pork loin into 6 equal slices, then sandwich each piece between two pieces of cling film and flatten with a meat mallet, rolling pin or the back of a saucepan.If your pork is already cut into medallions, bash them out to 8-10mm thick (between a quarter and half inch).
- Cut the shallot in half and peel it, then cut it into a dice as finely as you can.
- Peel the garlic clove and then mash it to form a paste.
- Cut each prune into 3-4 strips.
- Heat a 28cm (11") frying pan that is not non-stick over a high heat, and when it is hot, add the butter and oil.Season the pork tenderloin with the quarter teaspoon of salt, and when the butter begins to foam, add the pork and fry for 90 seconds on each side to get a nice golden colour, then remove and set aside.
- Reduce the heat under the pan to medium and add the shallots and garlic, then saute for 60-90 seconds.
- Add the brandy to the pan and reduce by half.
- Pour in the chicken stock and the cream, and add the prunes, stir and simmer for 5 minutes. This is a good time to have a taste and add a pinch of salt if required.
- Return the pork to the pan (with any resting juices), spoon over a little of the sauce and allow to cook for 2 minutes to heat, then serve.
Brenda Palmer
Tuesday 29th of January 2019
I made this not so long ago and it was heavenly ?
Veena Azmanov
Tuesday 29th of January 2019
Cant wait to make this lovely creamy dish. The Flavor of the sauce is amazing. Such a unique recipe.
Adrianne
Tuesday 29th of January 2019
You had me at Brandy cream sauce, plus I love a recipe with prunes. Some people find them offensive, I LOVE them. Great recipe!
Claudia Lamascolo
Tuesday 29th of January 2019
what a great combo of flavors and I love that you added that prune to pork it must be a little tangy and sweet and perfect balance . I will try this! Thanks
Jacqueline Meldrum
Tuesday 29th of January 2019
I would never have thought of that combination and I have to say that mash looks amazing.