Pork tenderloin with plums and red cabbage

2_06013 PORK TENDERLOIN with plums and RED CABBAGE INGREDIENTS for 4 PEOPLE 1-2 pork filets from approximately 800 g, 250 g of pitted prunes, 100 g of dry white wine, 2 tablespoons of marsala, 1 small red cabbage from approximately 600 g, 60 g of white vinegar, 20 g sugar, 30 g butter, 50 g of currant juice plus some bunch, 1 Apple, 150 g of water, salt and pepper. Finely chopped cabbage and wash it. Put in a saucepan the butter, sugar, water, vinegar and 1/2 teaspoon salt; sweet heat simmer for 5 minutes, stirring, then add the cabbage and cook for 50 minutes. After cooking, add the diced Apple and currant juice: Cook for 10 minutes, leaving it to evaporate. Softened plums (they were very dry) for ten minutes in cold water. With a knife make a small cut in the center of the tenderloin along its entire length, slip the plums and if necessary, tie it. Add salt and pepper and place the fillet in a baking dish with white wine and a few plum. Bake for about 50 minutes; If necessary, add a few tablespoons of hot water. Almost at the end of cooking, sprayed the roast with marsala. Slice the tenderloin and serve with cooking, Smoothie accompanied with red cabbage. Decorated with bunches of currants.