Aspall Cyder

PAN FRIED PORK WITH PRUNES

Aspall Dry Premier Cru Suffolk Cyder

Preparation: 5 minutes
Cooking: 20-25 minutes
Serves: 4

Ingredients:

300ml/½pt Dry Premier Cru Cyder
150g/5oz pitted no-soak prunes
4 (175g/6oz) pork loin steaks
15g/ ½oz butter
2 tbsp vegetable oil
2 leeks) sliced
2 tbsp wholegrain mustard
2 tbsp chopped fresh sage
4 tbsp crème fraiche
Salt and ground black pepper

Cooking Instructions

1. Place the prunes in a small bowl and pour over the cyder, set aside. Heat half the butter and oil in a heavy based frying pan, add the pork steaks and cook for 10-12 minutes, turning once until golden brown on both sides and no pinkness remains in the middle.
   
   
2. Add the leeks and sauté for 2-3 minutes or until soft. Add the cyder and prunes, mustard and sage and stir well, bring to the boil and simmer for 5 minutes or until reduced by half. Stir in the crème fraiche and season to taste. Simmer for 5 or until the sauce has slightly thickened.
   
   
3. To serve, divide the pork between four serving plates and spoon the sauce mixture over. Delicious served with creamed potatoes and green beans.

http://dev.aspall.co.uk/recipes/with_aspall_cyder/pan_fried_pork_with_prune-4-11-18.html