(for 4)
2 small Pork Steaks ( about 450g [1 lb.] each)
110g (4 oz.) stoneless Prunes
250ml (10 oz.) Apple Juice (Crinnachtaun preferably)
2 teaspoons Redcurrant Jelly
Juice of 1 Lemon
225 ml (8 oz.) Cream
Tip the prunes into a bowl and leave to soak in the Apple Juice for 3 to 4 hours.
Trim the pork of all fat and membrane and slice into 1/2 ins. slices.
(This should make about 20 pieces)
Lay these pieces between two sheets of cling film and bash them with a rolling pin to flatten and tenderise them.
Melt a little butter in a large pan and fry them (in batches if necessary) until brown on both sides and nearly cooked through.
Lift out of the pan and keep warm.
Add the jelly to the pan , let it bubble up, then add the lemon juice and the apple juice in which the prunes have been soaking.
Let this boil up well until reduced by about half then add the cream and the soaked prunes and the pork medallions and simmer for 4/5 mts until the pork is cooked through.
Serve the pork on 4 plates, pour over the sauce and garnish with the prunes.
Plain boiled potatoes, mashed potatoes or rice would be perfect with this.