Pork fillet with prunes in wine sauce

Ingredients for 4 servings:

• 1 bottle of white wine, semi-dry
• 1 cinnamon stick(s)
• 10 black peppercorns, crushed
• 300 g prunes, pitted
• 3 tbsp cranberry compote
• 800 g pork fillet(s)
• 2 tbsp flour
• 1 tbsp sunflower oil
• 1 tbsp butter
• salt and pepper
• 100 ml double cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Cute pork with prunes

Simmer the prunes in the white wine, cinnamon, and cracked pepper for 15 minutes over low heat. Then let it steep for 1.5 hours. Drain the liquid and reduce it considerably to 100 milliliters. Cut the pork fillet into centimeter-thick slices, dust with flour, and fry in oil and butter until light brown on both sides. Remove from the pan and keep warm. Wipe out the pan and stir in the reduced wine liquid, cranberry compote, and crème fraîche. Bring to a boil. Season with salt and pepper. Stir in the prunes and fillet slices, cover, and simmer over low heat for a few minutes. We served it with rice, but potatoes also go well.