INGREDIENTS (6 people)
1 Pork loin of 2 kg cut into 1 cm thick medallions
6 cloves of garlic
1 PK. of prunes without seeds
2 tbsp. of wine vinegar
2 cups sweet wine
3 tbsp. of English sauce
2 tbsp. of sugar
3 chopped onions
Salt and pepper to taste
1 Cda. Dry thyme
2 tbsp. of butter
180 minutes
Preparation
Dress the pig medallions with the crushed garlic, salt and English sauce. Let them macerate for at least two hours. Chop prunes into two parts. Extract the seeds, if they have. Cut the onions into small pieces. Sweat them in a cauldron of butter. Add prunes. Add two tablespoons of sugar, sweet wine, salt and thyme. Cook for twenty minutes on medium heat to thicken. Brown the medallions on both sides (ten minutes each) in a frying pan with very hot oil. Serve two medallions per person. Accompany with potato chips or potatoes (cut them thin and fry them) and the plum sauce in a separate salsa.
