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1
In a large bowl stir together marinade ingredients and let stand 15 minutes.
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2
Add pork to marinade, tossing to coat completely.
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3
Marinate pork, covered and chilled, at least 2 hours, or overnight, turning pork at least once.
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4
Preheat oven to 200F.
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5
Remove pork from marinade and cut into 1-inch-thick slices.
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6
In a bowl dredge pork in flour, shaking off excess.
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7
In a large heavy skillet heat 1 tablespoon butter and vegetable oil over moderately high heat until hot but not smoking and saute pork 5 minutes on each side.
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8
Transfer pork to a heatproof dish and keep warm in middle of oven.
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9
To skillet add remaining tablespoon butter and saute shallots, stirring, 1 minute.
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10
Add mushrooms and saute, stirring, 5 minutes, or until liquid they give off is evaporated.
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11
Add brandy and cook mixture, stirring, until almost evaporated.
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12
Add water and preserves and cook, stirring, until combined well.
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13
Stir in cream.
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14
Add pork and simmer 5 minutes.
