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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My Aunt prepared thia a few years ago, I enjoyed it then & have just found the recipe again, its good served with Rice Ingredients:
24 prunes |
300 ml dry white wine |
2 pork tenderloin |
50 g butter |
seasoned flour, for dusting |
1 tablespoon red currant jelly |
300 ml whipping cream |
1 lemon, juice of |
Directions:
1. Soak the Prunes in the White wine overnight.
2. Slit open the Prunes & remove the stone.
3. Slice each Tenderloin into 9 Discs (approx 1 inch thick).
4. Heat the Butter in a large frying pan & fry the Pork for Approx 4 mins on each side or until tender (May need to be done in Two batches. Arrange on a Serving dish & Keep warm.
5. Pour any excess fat from the pan, Return to the heat & pour in the wine used for soaking the Prunes, bring to the boil scraping in all the meaty residues. Stir in the Red curent Jelly & boil hard over a high heat until reduced to a Syrupy consistancy.
6. Stir in the cream & reduce the sauce until nicely thickened.
7. Add the Splash of Lemon juice & season to taste with Salt & Pepper.
8. Dot the Prunes around the Pork & Pour over the Sauce.
9. Serve at once on a bed of Rice.
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