- 1 1/2 cups dried pitted prunes
- 1 cup white wine
- 8 (1 1/2-inch-thick) pork tenderloin slices (about 1 1/2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons butter or margarine
- 1/2 cup chicken broth
- 1/2 cup whipping cream
- 2 teaspoons red currant jelly
- Maraschino cherries (optional)
How to Make It
Combine prunes and wine in a small saucepan; cover and let stand at room temperature overnight. Bring prune mixture to a boil. Reduce heat, and simmer 10 minutes. Drain prunes, reserving liquid. Set prunes and liquid aside.
Sprinkle pork with salt, pepper, and flour. Brown on all sides in butter in a large skillet over medium heat. Drain pork on paper towels; reserve 1 tablespoon pan drippings in skillet. Add reserved prune liquid, chicken broth, and pork to skillet. Bring to a boil. Reduce heat; cover and simmer 40 minutes or until pork is tender.
Remove pork to a warmed serving platter; reserve liquid in skillet. Stir in whipping cream; cook over low heat 3 minutes or until slightly thickened, stirring constantly. Add jelly; stir until dissolved. Stir in prunes; cook over low heat until hot. Place prunes around pork on platter; pour sauce over top. Garnish with maraschino cherries, if desired.