Noisette Of Pork With Prunes
|Dry white wine||400 Milliliter (4 Deciliter)|
|Boneless pork fillet||600 Gram|
|Seasoned flour||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Red currant jelly||1 Tablespoon|
|Double cream||100 Milliliter (1 Deciliter)|
Soak prunes overnight in 1/2 pint of the wine.
Next day simmer until tender, about 30 minutes.
Trim any fat or skin from pork fillet, and holding knife in slanting position cut across into 2-inch slices.
Flatten slightly with a damp rolling pin, then coat with seasoned flour.
Heat butter and oil in a saute pan and fry meat gently for 5 minutes each side; add remaining wine, cover and simmer until tender, about 20 minutes.
Arrange meat down centre of serving dish and keep hot.
Strain wine from prunes into saute pan, stir and scrape juices from bottom of pan, then boil fast until reduced to 1/3 pint.
Add the jelly and when dissolved stir in the cream.
Boil until thick then pour over meat, and arrange warm prunes on either side.