Sauteed Medallions of Pork With Prunes
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 8boneless pork loin slices, about 3 ounces each, trimmed of fat
- Salt and freshly ground pepper
- 1teaspoon ground cumin
- 1teaspoon paprika
- 2tablespoons vegetable oil
- ¼cup finely chopped onion
- 1teaspoon finely chopped garlic
- ¼cup port
- 1teaspoon red-wine vinegar
- 1cup fresh or canned chicken broth
- 24pitted dried prunes
- 1tablespoon tomato paste
- 2tablespoons butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
487 calories; 25 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 32 grams protein; 870 milligrams sodium
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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- 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 1¼ cups. Add the butter and blend well. Pour the sauce over the medallions and serve hot.
Private Notes
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Cooking Notes
Renee
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.
Barbara
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.
bluerroses
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).
Renee
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.
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