Pork Fillet with Prunes and Cream

Soak the prunes in the Vouvray for at least four hours  Picture  . Then simmer covered over a low light for about ten minutes until prunes soft but not falling apart.

Clean the potatoes, cook in boiling water until cooked, drain and cool. Cut the potatoes into slices and season with salt and black pepper. Trim the mangetout ready to cook.

Trim the pork tenderloin and cut medaillons on the bias about 1 centemetre/½ inch thick. Season with salt and pepper, dust with flour and fry in a little oil for about five minutes over a medium light turning occasionally. Meanwhile sautée the potatoes in olive oil and a little butter, and blanch the mange tout in boiling water for two or three minutes.

Remove the pork to a warming disk, add the prunes and keep warm in a low oven.

Pour the prune juice into the pork cooking pan and reduce until syrupy. Add two teaspoonfuls of red current jelly if used and most of the cream. Bring to simmering point, season with salt and pepper and add more cream to taste. Simmer for five minutes or so to thicken if need be.

Put the pork and prunes on to serving dishes, add vegetables. spoon over the cream sauce and serve immediately  Zoom  ,  Zoom  .