Sauteed Medallions of Pork With Prunes
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 8slices boneless pork tenderloin, about 3 ounces each, trimmed of excess fat
- Salt and freshly ground pepper to taste
- 2teaspoons ground cumin
- 2tablespoons vegetable oil
- 2sprigs fresh rosemary or 1 teaspoon dried
- ½cup finely chopped onions
- 1teaspoon chopped garlic
- ¼cup port wine
- 1tablespoon red wine vinegar
- 1tablespoon tomato paste
- ½cup fresh chicken broth or canned
- 24pitted prunes
- 2tablespoons butter
- 2tablespoons finely chopped fresh coriander or parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
469 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 38 grams protein; 831 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.
Powered byPreparation
- 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.
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Cooking Notes
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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.
Kitty
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!
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.
Katharine
I thought it was tasty, but the meat was tough. I took a boneless chop and cut it up to be a "medallion" and I think I should have cut it against the grain. If I didn't would that explain the toughness? Also I didn't use enough salt and replaced tomato paste with ketchup as it was all I had on hand. Would love some advice on tenderness with pork as I usually find it tough.
Ted
Sounds like you used pork loin,not tenderloin. Big difference.
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