Sauteed Medallions of Pork With Prunes

By Pierre Franey

Published March 16, 1993

Total Time
25 minutes
Rating
4(37)
Comments
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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
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

  1. Step 1

    Place pork slices in a flat dish. Combine salt, pepper and cumin, and blend well. Season pork slices with mixture.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Ratings

4 out of 5
37 user ratings
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Comments

Ted

I have made this several times. It is always incredibly delicious. I recommend doubling the sauce ingredients.

Ted

Sounds like you used pork loin,not tenderloin. Big difference.

Ted

I have made this several times. It is always incredibly delicious. I recommend doubling the sauce ingredients.

Ann Arbor Cook

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.

Erazmus in Baltimore

Made this tonight. A winner! Cut the pork from a whole tenderloin and used a mallet to even the thickness and flatten the cutlets somewhat. The rub called for was too parsimonious for me: I used three times the amount. On the BlueStar stove in my largest cast iron pan with peanut oil. I did not have port wine at hand so used a Merlot I had decanted and added brown sugar. Everything set up nicely as the recipe suggested. It felt like an 18th century dish: rich and flavorful, sweet and savory.

Ozymandius

Gosh, I wonder how it tastes when cooked on a cheap gas stove. Probably the same, but is a 50 year old Tappan something to brag about in the comments?

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