Sauteed Medallions of Pork With Prunes
Published June 25, 1991
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 boneless pork loin slices, about 3 ounces each, trimmed of fat
Salt and freshly ground pepper
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons vegetable oil
¼ cup finely chopped onion
1 teaspoon finely chopped garlic
¼ cup port
1 teaspoon red-wine vinegar
1 cup fresh or canned chicken broth
24 pitted dried prunes
1 tablespoon tomato paste
2 tablespoons butter
Nutritional analysis per serving (4 servings)
33 grams carbs; 125 milligrams cholesterol; 533 calories; 18 grams monosaturated fat; 5 grams polyunsaturated fat; 9 grams saturated fat; 28 grams fat; 5 grams fiber; 883 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, cumin and paprika, and sprinkle the slices with this mixture on both sides.
- Step 2
Heat oil in a skillet large enough to hold the slices in one layer. When oil is quite hot, add meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 more minutes. Reduce heat and continue cooking about 2 minutes more, turning the slices.
- Step 3
Transfer slices to a warm platter and keep warm.
- Step 4
Pour off the fat from skillet. Add onion and garlic and cook, stirring, until onion is wilted and lightly browned. Add wine, vinegar, chicken broth, prunes and tomato paste. Stir to dissolve the brown particles that cling to the bottom of the pan. Add any juices that have accumulated around the meat. Simmer until the mixture is reduced to about 1 ¼ cups. Add the butter and blend well. Pour the sauce over the medallions and serve hot.
Private Notes
Comments
Delicious! Made as written, except I used boneless center cut pork chops. It was heartbreaking to discard all of the flavorful, spice rub-seasoned oil from the pan, but I did as I was told. I was glad I poured it into a bowl rather than the trash, because after about 10 minutes, the spices and oil had separated, and I was able to pour off the oil and add all the delicious spices back into the sauce. Also, I recommend smushing the prunes a bit, which adds flavor and thickness to the sauce.
Followed the recipe exactly, but substituted bone-in loin chops. The sauce was terrific. This is a very easy recipe with easily available ingredients, and I’ll be making it again, probably with some noodles to sop up the sauce.
Sauce was really good- used dried cherries bc I didn’t have prunes. Definitely mash into the sauce so the sauce thickens. I skipped the butter at the end. Can sub sherry for port. Was a great accompaniment to the pork medallions.
Followed the recipe exactly, but substituted bone-in loin chops. The sauce was terrific. This is a very easy recipe with easily available ingredients, and I’ll be making it again, probably with some noodles to sop up the sauce.
Sumptuous and easy. Perfect for a dinner party or just to treat yourself. Made according to the recipe. Renee's idea of smushing the prunes was right on the mark. I reduced the sauce too much and added pasta water to bring it to the right consistency. Perfect for an easy dinner party. Terrific, accompanied by a green salad and egg noodles with a little butter and cream cheese (and poppy seeds, if you have them).