Total Time
55mins
Prep 15 mins
Cook 40 mins

My Aunt prepared thia a few years ago, I enjoyed it then & have just found the recipe again, its good served with Rice

Ingredients Nutrition

Directions

  1. Soak the Prunes in the White wine overnight.
  2. Slit open the Prunes & remove the stone.
  3. Slice each Tenderloin into 9 Discs (approx 1 inch thick).
  4. Heat the Butter in a large frying pan & fry the Pork for Approx 4 mins on each side or until tender (May need to be done in Two batches. Arrange on a Serving dish & Keep warm.
  5. Pour any excess fat from the pan, Return to the heat & pour in the wine used for soaking the Prunes, bring to the boil scraping in all the meaty residues. Stir in the Red curent Jelly & boil hard over a high heat until reduced to a Syrupy consistancy.
  6. Stir in the cream & reduce the sauce until nicely thickened.
  7. Add the Splash of Lemon juice & season to taste with Salt & Pepper.
  8. Dot the Prunes around the Pork & Pour over the Sauce.
  9. Serve at once on a bed of Rice.

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