Prune sauce for pork tenderloin

16 pitted prunes (4 ounces)

1/2 cup red wine

1 1/2 cups chicken broth

1/2 tsp grated ginger

1/2 tsp grated orange zest

1 tbsp olive oil

1 tbsp butter

3-4 large shallots, finely diced

1/2 tsp fresh thyme, chopped

1-2 tbsp capers

Salt & pepper

2tsp potato starch dissolved in cold water

1. Simmer prunes in red wine until soft, about 5 minutes.

2. Turn off heat and stir in ginger and orange zest. Let sit for 10 minutes.

3. Fry chopped shallots in melted butter and olive oil.

4. Add thyme, chicken broth, prune with wine, capers, salt and pepper.

5. Add a tbsp madeira or sherry. 

6. Last you add the potato starch. Simmer until thickens.

7. Spoon sauce over sliced pork tenderloin and serve.