A little fancy French cooking with only 4 ingredients.
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.