Pork Medallions With Prunes and Red Wine Recipe

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Pork Medallions With Prunes and Red Wine

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	358.5 Kcal (1501 kJ)
Calories from fat	117.21 Kcal
		% Daily Value*
Total Fat	13.02g	20%
Cholesterol	98.26mg	33%
Sodium	241.25mg	10%
Potassium	921.33mg	20%
Total Carbs	11.87g	4%
Sugars	6.43g	26%
Dietary Fiber	1.45g	6%
Protein	33.16g	66%
Vitamin C	21.6mg	36%
Iron	2.1mg	12%
Calcium	52.8mg	5%

Amount Per 100 g
Calories	89.85 Kcal (376 kJ)
Calories from fat	29.38 Kcal
		% Daily Value*
Total Fat	3.26g	20%
Cholesterol	24.63mg	33%
Sodium	60.46mg	10%
Potassium	230.9mg	20%
Total Carbs	2.97g	4%
Sugars	1.61g	26%
Dietary Fiber	0.36g	6%
Protein	8.31g	66%
Vitamin C	5.4mg	36%
Iron	0.5mg	12%
Calcium	13.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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