Loire Valley Pork with Prunes
Ah. A little fancy French cooking with only 4 ingredients. This dish is popular in the little restaurants that dot the Loire River - and also in Provence.
½ cup pitted, dried prunes
1 cup white wine (French Vouvray is you want to be authentic)
2 pork tenderloins, sliced into medallions and pounded thin
½ cup flour, seasoned with salt and pepper
2 tablespoons red currant jelly
¼ cup heavy cream.
Place prunes in a small saucepan, cover with white wine and simmer for 10 minutes.
Meanwhile, take pounded medallions of pork, dredge in seasoned flour and fry in a large skillet in oil/butter till golden.
Add the prunes and wine, red currant jelly and cream. Cook, stirring until jelly melts and a nice sauce forms.
I like this alongside pasta with mushrooms and herbs.