Pork Tenderloin With Prunes

• 1 1/2 cups dried pitted prunes
• 1 cup white wine
• 8 (1 1/2-inch-thick) pork tenderloin slices (about 1 1/2 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 3 tablespoons all-purpose flour
• 3 tablespoons butter or margarine
• 1/2 cup chicken broth
• 1/2 cup whipping cream
• 2 teaspoons red currant jelly
• Maraschino cherries (optional)

1. Combine prunes and wine in a small saucepan; cover and let stand at room temperature overnight. Bring prune mixture to a boil. Reduce heat, and simmer 10 minutes. Drain prunes, reserving liquid. Set prunes and liquid aside.
2. Sprinkle pork with salt, pepper, and flour. Brown on all sides in butter in a large skillet over medium heat. Drain pork on paper towels; reserve 1 tablespoon pan drippings in skillet. Add reserved prune liquid, chicken broth, and pork to skillet. Bring to a boil. Reduce heat; cover and simmer 40 minutes or until pork is tender.
3. Remove pork to a warmed serving platter; reserve liquid in skillet. Stir in whipping cream; cook over low heat 3 minutes or until slightly thickened, stirring constantly. Add jelly; stir until dissolved. Stir in prunes; cook over low heat until hot. Place prunes around pork on platter; pour sauce over top. Garnish with maraschino cherries, if desired.

prunes, white wine, pork tenderloin, salt, ground black pepper, allpurpose, butter, chicken broth, whipping cream, red currant, maraschino cherries

Taken from www.myrecipes.com/recipe/pork-tenderloin-with-prunes-0 (may not work)