1. Slowly bring apricots and prunes to the boil in water.

2. Let the fruit sit and absorb the liquid. In a frying pan mix 3 tablespoons butter, bread, a couple of thyme leaves, salt and two tablespoons of water.

3. Cook slowly for 10 minutes and then add the pork medallions. After a quick searing, add the dried infused fruit which has been set aside, wrap pancetta around medallion and let cook for 10 minutes.

4. Transfer the medallions into the oven to bake for another 15-20 minutes or until done.

5. Remove pork medallions and splash a drop of white wine over meat, drizzle with fruits and sauce.

Serves 4