Summary

Ingredients

• 1 pork fillet (s)
• 1 packet plum (s), dried
• 1 cup wine, white
• liter ⅛ broth
• 1 cup cream
• 1 tablespoon jelly (currant jelly)
• 1 tablespoon lemon juice
• salt and pepper
• Flour

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Instructions

1. Soak the dried plums in white wine for about 1-2 hours.
2. Clean the pork tenderloin, cut into medallions, season, turn in flour and fry in a roasting pan. Take out the meat and leave to rest wrapped in aluminum foil.
3. In the meantime, deglaze the remaining roast with the stock. Add the soaked plums (with wine) and the cream. Let something boil down. Season the sauce with currant jelly and lemon juice. Then add the meat to the sauce and let it steep a little. Good Appetite