I have been really interested in french food lately, the richness and creaminess of their sauces and you almost feel like going for a 4mile run after eating because it was so delicious.
Even savory French food seems like desserts with all the cream an butter and wine, yum yum yum, its a wonder that i am not gaining all the weight i lost back with the amount of french food i have been eating lately.
The sauce was very very rich, almost intoxicating, and i paired it with plain jasmine rice, the perfect compliment because the rice just soaked up all that sauce beautifully.
My pork was cooked very juicy, have to be very very careful not to overcook pork because they turn extremely dry and tough and plainly just boring.
Here is the Recipe ( serves 1)
8 pitted Prunes
1/2 cup of Whipping cream/ Half and Half
1 cup of a good white wine, the recipe recommended Vouvray and i used that
Seasoned flour for dusting the pork ( i seasoned with salt, pepper, ground garlic, ground ginger, and ground onion)
1 tbsp of Black/Red currant Jelly
1 tbsp of Butter
Juice of half a lemon
Soak prunes with wine in a glass or china bowl overnight or at least for 2 hours in room temperature,
Cut Five 2cm slices of pork tenderloin and lightly flatten with a meat tenderizer, dust with seasoned flour.
Place a large frying pan over medium heat on a stove and melt butter, Brown the pork until just cooked through, about 2 on both sides.
Remove from the pan and leave to rest on a plate
Pour out the remaining oil from the pan, and return it to the stove, add the soaked prunes with wine and bring to a simmer, add the jelly, and stir to dissolve.
Add in the cream, keep stirring, do not allow to over boil as this can make the sauce separate.
add in lemon juice, salt and pepper to taste.
Taste for proper seasoning.
Pour sauce over Pork medallions, and serve with side
Rice or mashed potatoes are a good side for this dish, its a very rich sauce