Ingredients

• 24 prunes
• 300ml / ½ pint Vouvray or other dry white wine
• 2, about 350g/12oz each pork tenderloins (fillet)
• 50g/2oz butter
•   seasoned flour, for dusting
• 1 tbsp redcurrant jelly
• 300ml / ½ pint whipping cream
•   fresh lemon juice, squeeze
•   seasoning

Method

1. Soak the prunes in the wine for at least 1 hour, preferably overnight. Slit open the prunes and remove the stones. Reserve the prunes and the wine.
2. Slice each tenderloin thickly into nine discs (making 18 pieces altogether). 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 for about 4 minutes on each side until just tender. Remove the pork from the pan and keep warm.
3. Pour any excess fat from the pan, return to the heat and pour in the reserved wine. Bring to the boil, scraping up all of the meaty residues. Stir in the redcurrant jelly, then boil over a high heat until reduced to a syrupy consistency.
4. Stir in the cream and reduce the sauce until thickened. When it's almost ready, pop in the prunes and warm through. Add a splash of lemon juice to heighten the flavours and season with salt and pepper. Place the prunes and pork on serving plates and pour over the sauce. Serve at once.

Notes