Pork fillet with prunes

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 40

Appears in
Regional French: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

This is a simplified version of a French classic. Rather than cooking a whole roast, which can be time-consuming, medallions of pork fillet are used. This ensures quick cooking and a more tender result.


  • 2 pork fillets, about 600 g (1 ¼ lb) each
  • 1 tablespoon


  1. Trim away the fat and remove any white shiny sinew or skin from the pork fillets, keeping the trimmings (this can be done by the butcher). Cut the pork into 2.5 cm (1 inch) slices, about six pieces per fillet.
  2. Heat the oil in a heavy-based frying pan, then add the butter. Season the pork slices and cook over medium heat for 3–5 minutes, or until golden brown. R