Instructions: Cut the pork fillet into thin slices each weighing about 50g. Season each with a little salt and pepper.

Melt the butter in a shallow pan and when it starts to froth add some of the pork slices (you may have to do this in two batches).

Let it colour then turn and colour the other side.

Remove the meat from the pan and keep it warm in the oven.

Add the shallot to the pan and let it soften in the butter.

Pour in the wine.

Let it reduce until it turns slightly syrupy then stir in the redcurrant jelly.

Before it dissolves into the sauce add the cream.

Stir and leave to simmer for 1 minute then add the prunes.

Simmer gently while the prunes flavour the sauce.

Remove the pork fillets from the oven and return them to the pan heating them through gently until they are warm.

Serve immediately.

Serves 4

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