METHOD

Simmer the prunes in the wine, over moderate heat for about 10 M or until plumped and tender. Leave to one side in liquid Saute the fillets in the oil 3-4 M on each side or until they are a rich golden brown. Transfer fillets to a plate. Add the mirepoix and the bones to the pan and saute 8-10 M to brown lightly. Butter may have to be added to keep the mirepoix from burning. Add the wine from the prunes and deglaze the pan. Place the pork fillets on top of the mirepoix, cover and simmer gently over very low heat for 5-8 mins or until the fillets are tender when pierced with the tip of a sharp knife. (OR place the fillets in an oven pre- heated to 170C and immediately turn off the heat. Meat should be cooked within 15-20 M.) Take care not to over cook the pork or the meat will be tough. Use tongs to transfer the fillets to a heated platter and remove the strings. Arrange prunes on each fillet, then cover the fillets with foil and set them in a 70C oven. Pour the rest of the contents of the pan through a strainer, pressing down on the vegetables to extract all of the juices. Return the juices to the pan and reduce (boil down) rapidly, stirring and scraping any brown bits that cling to the pan. Add the cream and continue to boil down rapidly until the colour once again becomes a "nut" brown and the mixture is thick enough to coat the back of a spoon. Add jelly and lemon juice; continue to cook, stirring, until the jelly is dissolved and the prunes are heated through. Taste and correct seasoning of the sauce. Spoon the sauce over the fillets, sprinkle with minced parsley and serve.