Name: Pan-fried Pork with Crème Fraîche & Prunes
Prep time: 10 min
Cook time: 15 min
Yield: Serves 4
Ingredients: 2 pork fillets , (about 500g) thickly sliced into medallions; 2 tbsp plain flour , seasoned; 25g butter; 20 ready-to-eat pitted prunes; 2 tbsp brandy; 300ml white wine (see wine recommendation below); 1 tbsp Dijon mustard; 1 tbsp redcurrant jelly; 200ml tub crème fraîche

Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Pan-fried Pork with Crème Fraîche & Prunes

Serves 4

Prep10 min

Cook15 min

Ingredients

2 pork fillets , (about 500g) thickly sliced into medallions
2 tbsp plain flour , seasoned
25g butter
20 ready-to-eat pitted prunes
2 tbsp brandy
300ml white wine (see wine recommendation below)
1 tbsp Dijon mustard
1 tbsp redcurrant jelly
200ml tub crème fraîche

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

827Calories

40 gProtein

27 gFat

96 gCarbs

Counts 5 of 8 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Pork	100g cooked	242
Butter	1 tbsp (14g)	102
Wine	2 tbsp cooking wine (30ml)	25
Mustard	1 tsp (5g) yellow	3
Prune	not in our table	0
Brandy	not in our table	0
Redcurrant	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Butter + white winetop 9% of all pairs

Smell alikemoderate

Cooked together5,083 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Brandy + white winetop 9% of all pairs

Smell alikemoderate

Cooked together620 recipes

Shared aroma: beta-damascenone (apple, rose).
Brandy + winetop 9% of all pairs

Smell alikemoderate

Cooked together2,427 recipes

Shared aroma: gamma-nonanolactone (coconut, sweet).
Pork + mustardtop 11% of all pairs

Smell alikemoderate

Cooked together2,445 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the mustard

How well each one fits the dish's main ingredients (pork, flour, butter, brandy, white wine, wine):

Shallotfits better
Potatofits better
Chivefits better
Mustardthe original

Fit is the average pairing score against pork, flour, butter, brandy, white wine, wine. Candidates are from the same food group and used in at least 100 recipes.

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