8 purple plums
1/4 cup honey
1 bottle white wine (approximately 1 quart)
1 quart chicken stock
Salt and pepper
2 tablespoons butter
1 pork tenderloin -- about 1 one pound (remove silverskin)
Flour
Olive oil
To make the sauce: Slice and pit plums. Thoroughly coat with honey and lay flat (face down) on a cookie sheet. Bake at 375 degrees for 30 minutes.
In separate pans, simmer white wine and chicken stock over low heat to reduce to 1/2 their original volume. Add reduced wine to reduced chicken stock. Puree plums, add to wine-chicken mixture, and let simmer for 5 minutes on low heat. Salt and pepper to taste. Finish with 2 tablespoons of butter.
Pound the tenderloin into an even thickness -- about 1/2 inch thick. Cut pork into medallions, about 3/4 inch thick. Coat with flour. Saute over high heat in a little olive oil for approximately 5 five minutes. Place in a 450-degree oven for about 7 minutes. Serve immediately with sauce.
Serves 4.
Food Glorious Food
Sunday, January 07, 2001
