PORK WITH PRUNES & DIJON CREAM SAUCE
A Perfect Pairing for Jules Taylor's On The Quiet Single Vineyard Pinot Noir
Serves 4-6
There’s something undeniably comforting about pork with prunes, a timeless French-inspired dish that brings together rich, savoury flavours with a hint of natural sweetness. It’s the kind of meal that feels both rustic and elegant—perfect for slow evenings, relaxed entertaining, or a simple dinner that feels a little more special.
This dish truly shines when paired wtih the perfect wine. Pour a glass of Jules Taylor’s On The Quiet Pinot Noir, and you’ll see why pork and Pinot Noir have long been a classic match. The wine’s rich, bright fruit and soft, velvety texture cut beautifully through the richness of the cream, while echoing the subtle sweetness of the prunes.
Serve it with warm, crusty baguette to soak up every last spoonful of sauce, and maybe some grilled broccolini sprinkled with hazelnuts and you have an instant, restaurant-worthy meal that's surprisingly simple to make.
Ingredients:
- 5-6 Pork sirloin steaks or a trimmed pork tenderloin sliced into 10-12 x 3cm medalions
- 1 generous tbsp butter, plus extra
- Olive Oil
- 1 generous cup Pitted Prunes
- 1 large Brown Onion, sliced
- 1 clove of garlic, crushed
- 2 tbsp Dijon Mustard
- 200mls Dry Sherry
- 200mls double cream (single is fine for flavour, you’ll just have a thinner sauce)
- Crusty Baguette to serve
Method:
Season pork both sides with salt and pepper.
Heat butter with a dash of olive oil in a large fry pan over medium-high heat. Sear pork medallions for about 2 minutes per side until golden brown. Remove and keep warm.
In the same pan, add a little extra butter and sauté the garlic for 30 seconds, add the onion and cook to soften for a few minutes. Add the prunes and deglaze with pan with the sherry. Stir in the cream and mustard to combine. Bring to a gentle boil.
Reduce heat and let the sauce simmer for 2-3 minutes, stirring occasionally.
Return the pork to Pan: Nestle the steaks or medallions back into the sauce. Simmer for 4-5 more minutes to complete cooking, spooning sauce over them as you go.
Adjust seasoning and plate onto your serving platter pouring the creamy prunes and sauce over the top.
Serve immediately!
Jules' Pro Wine Pairing Tip:
Open your bottle of On The Quiet Pinot Noir or even decant it an hour or two before the meal, and ideally serve it in large, "burgundy-style" glasses to open up the aromas of this wine to experience it at its best!