Sauteed Medallions of Pork With Prunes
Published March 16, 1993
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 slices boneless pork tenderloin, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
2 teaspoons ground cumin
2 tablespoons vegetable oil
2 sprigs fresh rosemary or 1 teaspoon dried
½ cup finely chopped onions
1 teaspoon chopped garlic
¼ cup port wine
1 tablespoon red wine vinegar
1 tablespoon tomato paste
½ cup fresh chicken broth or canned
24 pitted prunes
2 tablespoons butter
2 tablespoons finely chopped fresh coriander or parsley
Nutritional analysis per serving (4 servings)
35 grams carbs; 127 milligrams cholesterol; 469 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 20 grams fat; 5 grams fiber; 831 milligrams sodium; 38 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place pork slices in a flat dish. Combine salt, pepper and cumin, and blend well. Season pork slices with mixture.
- Step 2
Heat the oil in a nonstick skillet that is large enough to hold the slices in one layer. When the oil is hot, add meat and rosemary and cook over medium heat for 5 minutes or until browned.
- Step 3
Turn slices over and cook for 5 minutes more. Reduce heat and continue cooking for a few minutes longer or until done. Transfer meat to a warm platter.
- Step 4
Remove fat from skillet, add onions and garlic, and stir until wilted. Add port wine, vinegar, tomato paste and chicken broth. Stir to dissolve brown particles that cling to the bottom. Add prunes, and cook until reduced by half.
- Step 5
Add pork slices and any accumulated juices. Add butter; bring to a simmer, shaking the pan to blend butter. Sprinkle with coriander or parsley. Serve immediately.
Private Notes
Comments
I have made this several times. It is always incredibly delicious. I recommend doubling the sauce ingredients.
Sounds like you used pork loin,not tenderloin. Big difference.
I have made this several times. It is always incredibly delicious. I recommend doubling the sauce ingredients.
Loved this! Two minor substitutions—-dried figs for prunes and dry sherry for port: that was what I had on hand. The sauce was yummy and I served it with orzo. Don’t overcook the pork.
Following recipe with some additions for more spiciness, this was outstanding. Tender, very rich, with mingled spicy and sweet elements. This is now among our favorites!