1/2 cup pitted, dried prunes

1 cup white wine (Vouvray, if you want to be authentic)

2 pork tenderloins, sliced into medallions and pounded thin between pieces of waxed paper

1/2 cup flour, seasoned with 1 teaspoon EACH salt and pepper

3 tablespoons EACH butter and olive oil

2 tablespoons red current jelly

1/4 cup heavy cream

Place prunes in a small saucepan, cover with white wine and simmer for 10 minutes, uncovered.

Meanwhile, take medallions of pork, dredge in seasoned flour and fry in a large skillet in oil/buter until golden (do in two batches).

Return all pork to skillet, add prunes and wine, red currant jelly and cream.  Cook, stirring until jelly melts and a nice sauce forms.  Serves 4 - 6.