Pork Medallions with Prunes

Ingredients

• 2 pork fillets, about 1¼ lb each
• 1 Tbsp oil
• 1¼ oz (2.5 Tbsp) unsalted butter
• 1 onion, chopped
• 1 carrot, chopped
• 1 sprig fresh thyme
• 1 bay leaf
• 7¼ fl oz (0.9 C) white wine
• 7¼ fl oz (0.9 C) veal or brown stock
• 7¼ fl oz (0.9 C) thick (double) cream
• 6½ oz (about 1.5 C) dried pitted prunes

Directions

1. Trim away the fat and remove any white shiny sinew or skin from the pork fillets, keeping the trimmings (this can be done by the butcher). Cut the pork into 1 inch slices, about six pieces per fillet.
2. Heat the oil in a heavy-based frying pan, then add the butter. Season the pork slices and cook over medium heat for 3-5 minutes, or until golden brown. Remove from the pan, set aside, cover with foil and keep warm. Add the pork trimmings to the pan and cook for about 5-7 minutes, or until golden brown. Add the vegetables, thyme and bay leaf and cook for about 5 minutes over low to medium heat, or until the onion is soft and transparent. Tip off any excess oil or butter. Pour in the white wine and cook until it has almost completely evaporated, leaving only about 1 Tbsp. Add the stock, reduce the heat to low and simmer for 30 minutes. Strain into a smaller pan, then add the cream and prunes. Simmer for about 15 minutes over a low heat or until the sauce is thick enough to coat the back of a spoon. Check the seasoning.
3. Remove the foil from the pork and place in a frying pan. Pour the hot sauce over the pork and bring to a simmer for 2-3 minutes, or until heated through. Place on a serving platter and serve immediately.