Summary

Ingredients

• 1 bottle white wine, medium dry
• 1 cinnamon stick (s)
• 10 black peppercorns, crushed
• 300 g prunes, without stone
• 3 tablespoon cranberry compote
• 800 g pork fillet (s)
• 2 tablespoon flour
• 1 tablespoon sunflower oil
• 1 tablespoon butter
• salt and pepper
• 100 ml double cream

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Instructions

1. Let the prunes cook for a quarter of an hour in the white wine, cinnamon and crushed pepper over a low heat. Then let it steep for an hour and a half. Pour off the brew and reduce very much to 100 milliliters.
2. Cut the pork tenderloin into centimeter thick slices, dust with flour and fry in oil and butter until light brown on both sides. Take out and keep warm.
3. Wipe out the pan and stir in the reduced wine stock, cranberry compote and double crème and bring to the boil. Season to taste with salt and pepper. Fold in the prunes and fillet slices and simmer covered for a few minutes on a low heat.
4. We had rice with it, but potatoes also go well.