Soak dry plumbs with wine (leave it to stand 5-10minutes). Squeeze them and put it to boil in hot pan for 5 minutes. Warm up the butter and add the pig medallions. After the mangalica medallions are roasted put them on a hot plate, cover it with foil and leave the roasted meat to rest.
On the frying pan where the medallions where roasted put chopped onion, wine, laurel, thyme, lower the heat, leave it to simmer for 10 minutes, i.e. to stew.
When the onion gets soft and becomes gold-brownish add roasted medallions, sour cream, chicken stock, dry plumbs, simmer it for 7-10 minutes until the sauce gets thick.
As a side dish for mangulica with dry plums serve mashed potatoes or lightly cocked polenta.