Pork Medallions With Prunes and Red Wine

Pork Medallions With Prunes and Red Wine

środa, 19 lutego 2014

Pork Medallions With Prunes and Red Wine

Time: 40 mins

Ingredients

• 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

Directions

• 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.