Pork Medallions With Prunes and Red Wine

środa, 19 lutego 2014

Pork Medallions With Prunes and Red Wine

Time: 40 mins


  • 4 tablespoons extra virgin olive oil
  • 2 lbs pork tenderloin, sliced one inch thick
  • 2 large sweet onions, sliced thin
  • 2 cups merlot
  • 20 dried pitted prunes, halved
  • 1 cup chicken broth
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1 cup fresh flat-leaf parsley, coarsely chopped


  • 1 In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
  • 2 Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
  • 3 Add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate, cover with foil and set aside.
  • 4 Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
  • 5 Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
  • 6 Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
  • 7 Lower the heat and simmer until the prunes are plumped, about 5 minutes.
  • 8 Return the pork to the skillet; heat through.
  • 9 Serve the pork and prunes on plates and top with the parsley.

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