Pork & Prunes

• 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

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.

prunes, white wine, pork tenderloin, butter, flour, red currant, whipping cream, lemon

Taken from www.food.com/recipe/pork-prunes-186908 (may not work)