Pork Medallions With Prunes

Name: Pork Medallions With Prunes
Yield: 4 servings
Cuisine: Nordic
Ingredients: ½ pound extra-large pitted prunes; 1 ½ cups dry white wine; 6 pork medallions (about 1 ½ pounds); Flour for dredging; 1 tablespoon butter; 1 tablespoon peanut or vegetable oil; 1 tablespoon red currant jelly; 1 teaspoon Dijon mustard; Pinch thyme; Coarse salt and freshly ground pepper to taste; Lemon juice to taste (if necessary)

By Moira Hodgson

Published February 7, 1987

Total Time: 45 minutes
Rating: 4(24)
Comments: Read comments

Featured in: FOOD; SOME PRUNES CAN BE SHOW STOPPERS

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Ingredients

Yield:4 servings

½ pound extra-large pitted prunes
1 ½ cups dry white wine
6 pork medallions (about 1 ½ pounds)
Flour for dredging
1 tablespoon butter
1 tablespoon peanut or vegetable oil
1 tablespoon red currant jelly
1 teaspoon Dijon mustard
Pinch thyme
Coarse salt and freshly ground pepper to taste
Lemon juice to taste (if necessary)

Ingredient Substitution Guide

Preparation

Step 1
Simmer the prunes in one cup white wine until tender (about 30 minutes), adding a little water if necessary. Set aside.
Step 2
Wipe the pork medallions dry with paper towels and dredge them lightly with flour. Heat the butter and oil in a large skillet and brown the pork on both sides.
Step 3
Add the remaining wine, red currant jelly, mustard, thyme, salt and pepper. Bring to boil and add the prunes. Cook the medallions, stirring frequently, for four to five minutes or until they have lost their pinkness in the middle. Do not overcook them or they will be tough. If the sauce needs it, add a little lemon juice to cut any sweetness.

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