First, the dried plums are placed in a bowl, along with the white wine. The longer you soak the plums, the more intense the taste, 24 hours would be optimal, but if you have to go fast, 1 hour is also possible.
Now the pork tenderloin is cut into medallions and dusted with a little flour. Fry them in a hot saucepan with a little butter. After frying, take the medallions out of the pot and set aside.
Now the white wine, without the plums, is added to the pot. After boiling down briefly, add the broth and cream. Let everything simmer for 5 minutes.
Now put the medallions back into the saucepan and let it simmer on low heat for 15 minutes. Then the plums are added and cooked for another 5 - 10 minutes. For the shot, the sauce is thickened with flour and colored with a dash of soy sauce (be careful not to use too much). Then season with salt and pepper. It is best served with a pea rice.
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