Pork Medallions with Prunes and Red Wine

March 2007
Pork Medallions with Prunes and Red Wine

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Makes: 4 servings

Prep: 5 mins

Ingredients
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1 3/4- 2 pounds pork tenderloins, sliced 1 inch thick
  • Salt and freshly ground pepper
  • 2 red onions, sliced
  • 2 cups merlot wine
  • 18 pitted prunes (6 ounces), halved
  • 1 cup chicken broth
  • 1/4 teaspoon ground nutmeg
  • 1 pinch ground cinnamon
  • 2 tablespoons butter
  • Fresh flat-leaf parsley, coarsely chopped (2 generous handfuls)
  • Crusty whole grain rolls, to pass around the table
Directions
  1. In a large nonstick skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper. 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.
  2. Add the remaining 2 tablespoons EVOO, 2 turns of the pan, to the skillet. Add the onions and cook until softened, about 5 minutes. Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes. Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon pepper. Lower the heat and simmer until the prunes are plumped, about 5 minutes. Return the pork to the skillet; heat through. Add the butter to the sauce and stir until melted.
  3. Serve the pork and prunes on plates and top with the parsley. Pass the roll around the table.
Tip PAIR WITH
  • Shooting Star Blue Franc 2004 (Washington State)
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