Pork Medallions With Prunes and Red Wine |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 |
Directions:
1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
2. Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
3. 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.
4. Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
5. Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
6. Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
7. Lower the heat and simmer until the prunes are plumped, about 5 minutes.
8. Return the pork to the skillet; heat through.
9. Serve the pork and prunes on plates and top with the parsley.
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