Clean the excess fat from two pork fillets, rinse the meat and pat pork dry with paper towels. Cut the pork along the entire length and place the plums, washed and pitted,on the meat.
Season the fillets and saute them in hot oil.
Chop the rest of the plums finely, add to the pan, season with vegeta and ground red pepper and braise over low heat pouring white wine and water over it.
When the ...