Pork Slices with Prunes
|Pork tenderloin/Boneless pork loin||2 1⁄2 Pound, trimmed of all fat, cut into 8 slices|
|Dried prunes||1 1⁄4 Pound (2/3 kg, 3 cups)|
|Vouvray/Other semi dry wine||1 1⁄2 Cup (24 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Currant jelly||1 Tablespoon|
|Heavy cream||2 Cup (32 tbs)|
Soak the prunes overnight in the wine.
The next day, bring the prunes and wine to a simmer and cook them gently for 30 minutes.
Alternatively, poach the prunes in the wine in a 300° F. [150° C] oven in a covered baking dish for one hour or until they are plump and tender.
Coat the pork slices lightly with flour, heat the butter in a skillet and saute the pork until it is golden brown on both sides.
Season the slices with salt and pepper as they cook.
When the pork is tender, in about five or six minutes, transfer it to a warmed serving dish.
Arrange the prunes around the pork and pour the prune cooking liquid into the skillet.
Stir to deglaze, and reduce the liquid until it is syrupy.
Stir in the currant jelly, then add the cream, bring to a boil and reduce this sauce, if necessary, until it thickens slightly.
Correct the seasoning, pour the sauce over the pork and serve hot.