Pork aux pruneaux

Ingredients:

• 24 stoned no soak prunes

• 10 fl oz vouvray or other dry white wine

• 2 pork fillets

• 2 oz butter

• seasoned flour for dusting

• 1 level tbsp redcurrant jelly

• 10 fl oz whipping cream

• a squeeze of lemon juice

• salt & black pepper

Soak the prunes in the wine for as long as possible- at least an hour but preferably overnight. Drain the prunes just before cooking, reserving the wine.
Slice each tenderloin thickly into 9 discs. Heat the butter in a wide frying pan until it is foaming. Dust the pieces of pork with flour and fry over a moderate heat until just tender. If necessary do this in 2 batches so as not to overcrowd the pan. It will take about 4 minutes on each side.Remove from the pan, arrange on a serving dish and keep warm.
Pour any excess fat from the pan, return to the heat and pour in the wine from soaking the prunes. Bring up to the boil, scraping in all the meaty residues. Stir in the redcurrant jelly then boil hard over a high heat until reduced to a syrupy consistency.
Now stir in the crream and reduce the sauce until nicely thickened. When it is almost done, pop in the prunes to warm through. Finally add a splash of lemon juice and season with salt and pepper. Dot the prunes around the pork and pour over the sauce.Serve at once.

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