This is a great recipe for Christmas.

Try cut in medallions, or 2 x 13 oz.pork fillets.Serves 4
8 pork medallions
16 prunes, pitted
1 Tablespoon oil
3 Tablespoon butter
1 onion, finely chopped
1/2 cup white wine, (chardonay)
1 1/4 cups chicken or brown stock
1 bay leaf (dry or fresh)
2 thyme sprigs
1 cup heavy cream

If you are using pork fillet, cut each fillet into four diagonal slices.
put the prunes in a small saucepan, cover with
water and bring to boil. reduce the heat and simmer for 5 minutes.(Dry Prunes)
Heat de oil in a large heavy frying pan and add half the butter. when the butter starts foaming add the pork, in batches if necessary. and saute on both sides until cooked. transfer the pork to a warm plate, cover and keep warm.
Discart the excess fat from the frying pan.
melt the remaining butter, add the onion and cook over a low heat until softened but no browned,add the wine bring to a boil and simmer for 2 minutes, add the stock bay leaf and thyme and bring to a boil. reduce the heat and simmer for 10 minutes or until reduce by half.
Strain the stock into a bowl and rinse the frying pan, return the stock to the frying pan add the cream and prunes and simmer for 8 minutes or until the sauce thickens slightly. put the pork back into the pan and simmer until heated through.
Enjoy it. and Merry Christmas.!!!!

This message has been edited. Last edited by: robertobignes,