- 12 Agen prunes, stoned
- 225ml (8fl oz) dry white wine, traditionally Vouvray if you have it
- 2 pork tenderloin fillets
- 2tbsp plain flour, seasoned with salt and black pepper
- a little oil and butter
- 300ml (½pt) vegetable or chicken stock
- 1tbsp redcurrant jelly
- 4tbsp double cream or crème fraîche
- juice 1 lemon
- You will need
- a roasting tin or baking sheet
Put the prunes in a bowl, add the wine and cover with clingfilm. Leave to marinate for a good hour or until the prunes are plump.
Preheat the oven to 200 C,180 C fan, 400 F, gas 6. Coat the pork with the flour. Heat the oil and butter in a frying pan and brown the pork all over. Remove to an oiled baking sheet or roasting tin and roast for 20 minutes or until it is firm to the touch. (It can rest for 5 or 10 minutes.)
Meanwhile, make the sauce. In the same frying pan you used to brown the meat, add the prunes, wine and stock. Bring to the boil and bubble for 10 minutes or until the sauce looks syrupy and glossy. Add the redcurrant jelly, cream and lemon juice and season. Slice the pork, spoon over the prunes and sauce and serve with new potatoes.