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).
Ingredients
- 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
Instructions
- 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
Nutrition
Serving: 339gCalories: 574kcalCarbohydrates: 11.8gProtein: 49gFat: 26.4gSaturated Fat: 6.3gCholesterol: 149.7mgSodium: 317.6mgFiber: 1.6gSugar: 4.3g
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