Pork Stew With Prunes

Preparation:

Preparation: Leave the plums to soak in Port (or Marsala) overnight. Drain them, remove the pits and let them dry in the oven for 6 minutes at 180 degrees. Cut the pork tenderloin into cubes, add salt and pepper, lightly flour them and brown them for 5 minutes in a pan with the butter. Remove the stew from the container. In its place put the finely chopped shallot, let it brown slightly and pour the wine from the marinade. Let it evaporate. Add the cream, beating the mixture with a small whisk to make it lighter. Arrange the meat on the plate, cover it with the sauce and garnish it with prunes. Accompanying wines: Valle D'Aosta Chambave Rosso DOC, Lacrima Di Morro DOC, Pollino "Superiore" DOC.