Pork fillet with plums

Ingredients for 4 servings:

• 16 prunes
• 2 tbsp water
• 4 tbsp brandy
• 600 g pork fillet(s)
• 30 g butter
• 1 tbsp oil (sunflower oil)
• 125 g crème fraîche
• 1 dashes lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Pork with prunes

Simmer the plums with 2 tablespoons of brandy and the water in a saucepan over low heat for about 10 minutes. They should be soft but not collapsed. Discard any excess liquid and set the plums aside. Cut the pork fillet into slices about 2 cm wide. Season. Melt the butter and oil in a pan. Sear the pork fillet over medium heat for about 2-3 minutes on each side, working in batches if necessary. Then add all the meat to the pan. Pour the remaining alcohol into a small saucepan, heat it up, then light it and pour it over the meat to flambé. Once the flame has gone out, return the pan to the heat, add the crème fraîche, and bring the sauce to a boil, stirring constantly, until it thickens. Add the plums and heat through. Season with salt, pepper, and a little lemon juice.