Delicious Pork Recipe: Prune & Red Wine Medallions

Are you looking for an easy, simple dinner recipe that still manages to impress? Look no further than this pork medallions with prunes and red wine recipe. Not only is it full of delicious flavors and textures, but it’s also a great way to get some fruits and veggies into your diet.

This dish is perfect for a cozy night in or as the star of your next dinner party spread. Whether you’re cooking for loved ones or just for yourself, this recipe is sure to satisfy. So grab a bottle of your favorite red wine and let’s get started with this mouth-watering pork medallions with prunes and red wine recipe!

Why You’ll Love This Recipe

Pork Medallions With Prunes and Red Wine
Pork Medallions With Prunes and Red Wine

Are you in the mood for an easy, simple, and spectacular dinner? Look no further than this pork medallions with prunes and red wine recipe. I guarantee that you don’t want to miss out on the unique and delicious combination of savory pork tenderloin and sweet prunes in a rich red wine sauce. Here are some reasons why you’ll love this recipe:

Firstly, this dish is incredibly versatile. You can serve it for a special occasion or a casual weeknight meal. Regardless of the event, it’ll surely impress your guests and please your taste buds.

Secondly, pork is an excellent source of protein and vitamins. Pork tenderloin is a lean piece of meat that has less fat compared to other cuts like pork shoulder or loin. Also, dried pitted prunes are packed with fiber and essential nutrients that help maintain healthy digestion, making this dish not only delightful but good for you too.

Lastly, the flavor profile of this dish is unforgettable. The mixture of spices such as cinnamon and nutmeg combined with the chicken broth creates a seductive aroma that will have your mouth watering even before you put the medallions on your plate. The red wine reduction sauce adds another layer of complexity that elevates the whole dish to new heights.

In summary, I promise once you try this scrumptious recipe once; it’ll become a guaranteed staple in your home’s menu rotation. This pork medallions with prunes and red wine recipe isn’t just for those looking for an easy-to-prepare meal with sophisticated flavors, but it’s also perfect for anyone who desires an authentic culinary experience at home without going through hours of preparation.

Ingredient List

“Succulent pork medallions, paired with juicy prunes and savory red wine sauce”

Here are the recipe ingredients:

  • 4 tablespoons extra virgin olive oil
  • 2 lbs pork tenderloin, sliced one inch thick
  • 2 large sweet onions
  • Salt and ground black pepper to taste
  • ½ teaspoon grated nutmeg
  • 1 teaspoon cinnamon
  • 2 cups dry red wine
  • 1 cup chicken broth
  • 2 cups dried pitted prunes

To make the succulent medallions, you will need fresh flat-leaf parsley for garnish.

The Recipe How-To

“A match made in heaven: Pork and Prunes with a touch of Red Wine”

Step 1: Prepare the Pork Tenderloin

Start by trimming off any excess fat from the pork tenderloin. Slice the meat crosswise into pork medallions, each about an inch thick.

Step 2: Sauté the Pork Medallions and Onions

Heat up 2 tablespoons of extra virgin olive oil in a large skillet over high heat. Add the sliced pork medallions and sauté for around 3 minutes per side or until they turn brown. Remove the pork from the skillet and keep it warm.

In the same skillet, sauté 2 large sweet onions that have been thinly sliced until they start to caramelize, and then add ½ teaspoon grated cinnamon, ¼ teaspoon grated nutmeg and some salt and pepper.

Step 3: Add Red Wine, Chicken Broth, and Pitted Prunes

Pour around 1 cup of dry red wine into the skillet with the caramelized onions, stirring as you pour. Add in 1 cup of chicken broth, and a cup of dried pitted prunes then bring the mixture to a boil at medium-high heat.

Reduce to low heat, let it simmer for around 10 minutes or until prunes become soft.

Step 4: Thicken The Sauce

If you’d like to thicken up your sauce a little bit, take out about half a cup of sauce from the skillet and mix it well with one tablespoon of cornstarch. Stir it back into the mixture in the skillet to help thicken up and glaze your sauce.

Step 5: Serve Up Your Pork Medallions With Prune Red Wine Sauce

Lay out your sautéed pork medallions on a plate, spooning your red wine sauce with prunes over them. Garnish with some roughly chopped fresh flat-leaf parsley.

Enjoy your delicious, tender pork medallions in a sweet and savory red wine sauce with pitted prunes.

Substitutions and Variations

“Enjoy a taste of comfort with this hearty Pork Medallions dish”

Now, if there’s anything I love, it’s a recipe that’s easy to customize! Here are some substitutions and variations you can try:

– Meat: If you can’t find or don’t like pork tenderloin, you can swap it for boneless pork chops or pork shoulder. Similarly, if you’re not a fan of pork, chicken breasts work well too.

– Wine: The recipe calls for a dry red wine, but if you prefer white wine or want to switch things up, go for it! You can also use port wine instead of red.

– Prunes: Dried plums (prunes) are a key ingredient in this recipe, but you can use other dried fruits as well. Dried apricots would be really tasty!

– Spices: This recipe calls for cinnamon and nutmeg, but feel free to use your favorite spice blend instead. A bit of cumin or smoked paprika would add a nice depth of flavor.

– Sauce: If you’re not a fan of the red wine sauce, you could try a cherry sauce or cream sauce instead. Or skip the sauce altogether and just enjoy the flavorful sautéed pork medallions on their own.

So don’t be afraid to get creative with your ingredients – this is an easy and versatile recipe that can be adapted to your tastes and preferences.

Serving and Pairing

“Feeling fancy? Give your taste buds a treat with this luxurious pork dish”

Once the pork medallions with prunes and red wine are fully cooked, it’s time to serve them up and pick the perfect accompaniments.

First and foremost, these medallions pair perfectly with a full-bodied red wine. The wine that you choose will complement the deep, rich flavors in the sauce and in the pork. A dry red wine like Cabernet Sauvignon or Merlot is an excellent choice.

For sides, consider something that can stand up to the bold flavors of the pork and prunes while also providing some balance. A potato gratin would be an excellent option, as would roasted root vegetables like carrots and parsnips. The sweetness of the vegetables adds a nice contrast to the slightly tart flavor of the prunes.

If you’re looking for a more elaborate meal, consider adding a salad of fresh greens tossed with a tangy vinaigrette dressing. The crispness of the salad will provide a refreshing counterpoint to the rich flavors of the main course.

These pork medallions with prunes are sure to be a hit at any dinner party or gathering. They are easy to make but are impressive enough to serve on special occasions. This dish is truly a feast for all of your senses – from its earthy scent to its complex depth of flavor, it is sure to leave your guests satisfied and asking for more.

Make-Ahead, Storing and Reheating

“Pork medallions never tasted so good, with the sweet richness of prunes and the boldness of red wine”

If you’re tight on time, you’ll be happy to know that this pork medallions with prunes and red wine recipe can be prepared in advance. Simply cook the pork medallions and make the sauce as directed, then store them separately in air-tight containers in the fridge for up to 2 days.

When reheating the dish, you have two options: stove-top or oven. For stove-top reheating, warm up the pork and sauce in a non-stick skillet over medium heat. If necessary, add a splash of chicken broth to keep everything moist. Alternatively, you can reheat the pork in the oven. Place it on a baking sheet and bake at 350°F for 10-15 minutes or until heated through.

Note that reheating may cause the pork to dry out slightly, so it’s best to add extra sauce or chicken broth if needed. You can also cover the skillet or baking dish with aluminum foil to prevent too much moisture from escaping.

As for storing leftovers, you can keep them in an air-tight container in the fridge for up to 3 days. To reheat, follow one of the methods described above.

Overall, this recipe is quite versatile and forgiving when it comes to make-ahead and reheating. Just remember to store the pork and sauce separately and add a bit of liquid when reheating to keep everything moist and tender.

Tips for Perfect Results

“A classic French recipe, reinvented with a modern twist”

For the best pork medallions with prunes and red wine recipe, there are a few tips to keep in mind. Here are some suggestions that will help you achieve perfect results every time:

First, it’s essential to slice the pork tenderloin into medallions that are about 1 inch thick. This thickness will allow the meat to cook evenly and create a juicy, tender texture.

Additionally, be sure to let the meat rest at room temperature for at least 15 minutes before cooking. This step is crucial as it allows the internal temperature of the meat to rise slightly, leading to even cooking.

While cooking your sautéed pork tenderloin medallions, use a heavy-bottomed pan or cast iron skillet. These types of cookware distribute heat evenly across the surface, minimizing hot spots that can overcook the meat.

Do not overcrowd the pan when cooking your pork medallions. Cook them in batches if needed. Overcrowding a pan can lead to overcrowding and steaming, which can lead to rubbery pork.

The wine sauce is an essential part of this recipe. Be sure to use a dry red wine for maximum flavor and aroma. Do not forget to reduce the sauce until it becomes thick and syrupy. This step will concentrate the flavors and create a luscious consistency.

When pairing your meal, consider serving it with roasted potatoes, green beans or braised greens. Additionally, if you like adding different sauces onto your dish, try cherry sauce or cream sauce as an alternative option.

Lastly, do not overcook or undercook your pork fillets – this can make or break this dish! Check during cooking by either cutting through one portion or checking with a thermometer (165°F on an instant-read thermometer).

By following these tips, you can enhance the flavor and texture of your pork medallions with prunes and red wine recipe for easy simple dinner with guests or just loved ones.


Now that you know how to cook an easy and delicious dinner with pork medallions, prunes and red wine, you might be wondering about a few things. To help you out, here are some frequently asked questions and their answers to give you all the information you need for the best possible results.

What wine goes with pork tenderloin and prunes?

In Touraine AOC, where various grape varieties like Gamay, Cabernet Franc, Chenin Blanc and Sauvignon Blanc are grown, there’s a popular dish that features plum orchards. To fully relish the delicious sauce of this dish, it’s best to pair it with tagliatelle, egg noodles or roast/mashed potatoes.

Why are my pork medallions tough?

Cooking pork chops can be a bit tricky as they are a lean cut of meat that tends to dry out quickly. Overcooking on the stovetop, grill, or in the oven can lead to a tough and chewy texture that is far from appetizing.

How do you not overcook pork medallions?

Achieving the perfect texture and flavor for a slice of loin is achieved by paying attention to cooking time and preparation. To ensure tenderness, the meat must be properly marinated, tenderized, and served immediately after cooking. Remember that cooking time will differ according to the medallion’s thickness.

Can you use red wine with pork?

When considering wine to accompany pork, it’s best to opt for a rich white wine with full body or a juicy red wine with a predominant fruity taste. These wine choices are ideal for balancing the gentle sweetness typically found in pork dishes.

Bottom Line

In conclusion, if you’re looking for an easy and impressive dish for your next dinner party, try this Pork Medallions with Prunes and Red Wine recipe. With its rich aroma and succulent flavor, this dish is sure to impress your guests and leave them wanting more.

By using simple ingredients like sweet onions, dried prunes, and a good-quality red wine, you can create a sauce that’s both savory and sweet. And by sautéing pork tenderloin in olive oil and seasoning it with cinnamon, nutmeg, and ground black pepper, you can create perfectly cooked medallions that are moist and flavorful.

But perhaps the best thing about this recipe is how versatile it is. You can easily substitute other meats like pork chops, pork loin, or even boneless pork shoulder for the tenderloin. And if you don’t have any prunes on hand, you can use dried plums instead for a slightly different flavor.

So whether you’re looking for an elegant dinner party dish or an easy weeknight meal, this Pork Medallions with Prunes and Red Wine recipe is definitely worth trying. With its easy preparation, comforting aromas, and mouthwatering flavors, it’s sure to become one of your favorite go-to dishes in no time at all.

Pork Medallions With Prunes and Red Wine

Pork Medallions With Prunes and Red Wine Recipe

From Rachel Ray - this is delicious & easy - one of her 30 minute meals. It makes a nice gravy so serve with potatoes, thick bread or rice that can soak it up! (I used boneless pork chops, trimmed of fat and pounded thin).
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Prep Time 30 mins
Cook Time 10 mins
Course Main Course
Cuisine French
Calories 574 kcal


  • 4 tablespoons extra virgin olive oil
  • 2 lbs pork tenderloin, sliced one inch thick
  • 2 large sweet onions, sliced thin
  • 2 cups merlot
  • 20 dried pitted prunes, halved
  • 1 cup chicken broth
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1 cup fresh flat-leaf parsley, coarsely chopped


  • In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
  • Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
  • Add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate, cover with foil and set aside.
  • Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
  • Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
  • Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
  • Lower the heat and simmer until the prunes are plumped, about 5 minutes.
  • Return the pork to the skillet; heat through.
  • Serve the pork and prunes on plates and top with the parsley.

Add Your Own Notes


Serving: 339gCalories: 574kcalCarbohydrates: 11.8gProtein: 49gFat: 26.4gSaturated Fat: 6.3gCholesterol: 149.7mgSodium: 317.6mgFiber: 1.6gSugar: 4.3g
Keyword < 60 Mins, Meat, Pork
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