Pork medallions, pan-cooked with wine-infused prunes and a splash of cream. Totally elegant, totally easy and very French.
1 cup dried, pitted prunes, cut in half with scissors
1 1/2 cups white wine (preferably Vouvray)
2 pork tenderloins, sliced into 1/2" medallions and pounded flat with a meat mallot
1/2 cup flour seasoned with salt and pepper
2 tablespoons red currant jelly
A big splash of cream
In a small saucepan, cook prunes and wine together, simmering for about ten minutes. Meanwhile, in a large skillet, heat a little olive oil with 2 tablespoons butter. Dredge pork medallions in flour and fry until browned, turning once (you may have to do it in two batches). Drain off any excess oil. Add prunes and wine, jelly and cream. Allow to simmer for 3 minutes. Top with lots of black pepper. Serves 4.