Pork Cardinale Style - serves 4

9 oz apricots,dried
2 tbsp brandy
1 ds thyme
1 ds garlicpowder
2 tbsp Oil
18 oz porkfilets
1 1/2 oz butter
6 oz heavy cream
2 rice cooking bags,instant
Salt and black pepper to taste

The day before, cover the dried apricots with water and cook until they are soft.
Mix brandy and seasons with 1 tbsp oil and brush the meat with it from all sides, and let it set for 30 minutes.
Cook rice according to directions.
Heat the leftover oil and fry the meat in it until it is browned on all sides;add salt;take out meat and keep it warm.
Add the apricots with the juice,leftover marinade and the butter to the fryingfat in the skillet;stir and let cook until it is reduced a little.
Add the cream and taste sauce and season more if nessesary.
Cut meat into slices and serve on rice with the apricots.