Pig and Prunes

6 ounces (20 to 24) small pitted prunes
1/2 cup port
2 small pork tenderloins (20-24 oz)
1/2 t+ salt
1/4 t+ pepper
2-3 T vegetable oil
2 T minced shallots
3 T red wine vinegar
2/3 cup brown stock
1 T black currant jam
1 T ketchup
Parsley or basil for garnish

A couple hours before cooking, pour 2 cups boiling water over prunes and rehydrate for half an hour. Drain, and add port to the prunes.

Preheat oven to 200° F.

Slice each tenderloin into 6 pieces, of roughly 2 oz. Season with salt and pepper.

Heat oil in heavy frying or saute pan and sear meat over medium-high heat until well-browned on all sides. Remove meat to platter and place in oven.

Add shallots to pan and saute briefly. Add red wine vinegar and deglaze pan. Add stock, then port, then prunes. Bring to gentle boil and allow to reduce, 5 minutes, until slightly thickened.

Stir in jam and ketchup. Remove meat from oven and pour juices into sauce. Stir, simmer, taste and adjust seasoning. Sauce should be viscous and shiny.

Arrange prunes amongst pieces of pork and pour sauce over all. Garnish and serve.