1 tbs oil
2 tbs butter
8 or 12 pitted and tenderized prunes (you can either use tinned prunes but not such good)
1/2 bottle vouvray
2 lb (1 kg) pork fillet
1 cup seasoned flour
1 tbs redcurrant jelly
2 cups double cream
paper and salt
To garnish a few springs of watercress
Put the prunes to simmer gently over a low heat with the vouvray. Put the oil and butter on to heat in a thick frying pan. Cut the pork in to thin slices and beat each slice out with rolling pin or a bottle until thin. Put the seasoned flour in a plate and pass each slice of pork through the season flour, shaking to remove any surplus, before frying quickly in the fat, until just lightly brown on each slice.
Fry only a few slices at a time, this will keep the heat up so that the meat seals, which it will not do if you lower the heat of the fat by putting too many pieces of meat in at once. As each batch is done, remove to a heated dish and keep warm and proceed with the next lot.
when all the pieces are fried at the vouvray which you have drained from the prunes, to the pan and let it bubble until it is reduced to about a cupful.
Stir in the redcurrant jelly and dissolve it. Add enough of the double cream to make a good coating sauce, season and pour over the pork. Place the drain prunes round the dish and serve. A spring or two of watercress at each corner of the dish looks good.
Rice noodles or small whole new potatoes and a simple green vegetable, courgettes or beans would o well with this.