2 clove garlic, chopped
2 tbsp English mustard
2 tbsp honey
2 pork fillets
1 tbsp olive oil
300ml dry cider
1 tbsp chopped thyme leaves
4 tbsp crème fraîche
Mix together the garlic, mustard, honey and seasoning and spread over the pork fillets. Leave to marinate for 15 minutes.
Heat the oil in a frying pan and brown the pork on both sides.
Add the prunes, cider and thyme, cover and simmer for 15–18 minutes until completely cooked through.
Transfer the fillets to a warm serving dish, cover and leave to rest.
Simmer the juices in the pan to reduce by half, remove from the heat, then stir in the crème fraîche to create a thick sauce. Check seasoning.
Slice the pork thickly and spoon the sauce over top.
Serve with creamy mashed potato and shredded cabbage.