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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 fillet with prunes in a brandy cream sauce.

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.

Overhead pork tenderloin with prunes in a brandy cream sauce.

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.

Close up pork tenderloin with prunes in a brandy cream sauce.

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!

Pork tenderloin with prunes in a brandy cream sauce served with mashed potatoes.

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.
Pork tenderloin with prunes in a brandy cream sauce served with mashed potatoes.
Yield: 2 Servings

Pork Tenderloin with Prunes Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Pork tenderloin with prunes and a brandy cream sauce, a deliciously simple bistro style main course recipe that cooks in well under 30 minutes!


  • 350g (12oz) Pork Tenderloin
  • 25g (2 Tbsp) Butter
  • 1 Tbsp Rapeseed Oil
  • ¼ Tsp Salt

For The Sauce:

  • 1 (~35g) Shallot
  • 1 Garlic Clove
  • 50ml (3 Tbsp) Brandy
  • 125ml (½ Cup) Chicken Stock
  • 10 Prunes
  • 75ml (⅓ Cup) Double Cream
  • Pinch of Salt


  1. 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 back of a saucepan.
  2. Cut the shallot in half and peel it, then cut it into a dice as finely as you can.
  3. Peel the garlic clove and then mash it to form a paste.
  4. Slice the prunes.
  5. 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.
  6. 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.
  7. Reduce the heat under the pan to medium and add the shallots and garlic, then saute for 60-90 seconds ensuring that they do begin to brown. If they do remove from the heat to cool the pan a little.
  8. Add the brandy to the pan and reduce by half.
  9. 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.
  10. Return the pork to the pan, spoon over a little of the sauce and allow to cook for 2 minutes to heat, then serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 734Total Fat: 39gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 199mgSodium: 576mgCarbohydrates: 38gFiber: 4gSugar: 22gProtein: 50g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Brenda Palmer

Sunday 2nd of December 2018

I made this not so long ago and it was heavenly ?

Brian Jones

Monday 3rd of December 2018

Thanks Brenda, glad you enjoyed it!

Jeff the Chef

Friday 23rd of November 2018

This sounds quite good!

Brian Jones

Sunday 25th of November 2018

Cheers Jeff!

Danielle Wolter

Thursday 22nd of November 2018

I love that you used prunes in the sauce here. This is such an incredible recipe. Loving all the flavors!

Brian Jones

Sunday 25th of November 2018

Thanks Danielle :)

Jacqueline Meldrum

Thursday 22nd of November 2018

I would never have thought of that combination and I have to say that mash looks amazing.

Brian Jones

Sunday 25th of November 2018

It is all really rather moorish ;)

Claudia Lamascolo

Thursday 22nd of November 2018

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

Brian Jones

Sunday 25th of November 2018

Thanks Claudia, enjoy!

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