Sauteed Medallions Of Pork With Prunes

This elegant main course features tender pork loin medallions pan-seared to perfection and served over a luxurious sauce. The sauce is built from a base of aromatic onions and garlic, enriched with port wine, red wine vinegar, and fresh chicken broth. The star ingredient, pitted dried prunes, adds a natural sweetness and depth that balances the savory notes of the meat and tomato paste. Finished with a swirl of butter, the sauce becomes glossy and velvety, coating the pork beautifully. It is an impressive yet approachable dish perfect for date nights or special family dinners. The combination of textures—succulent meat, soft prunes, and rich sauce—creates a memorable dining experience that feels sophisticated without being overly complicated to prepare.

Cooking Method: Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 350

Description

This elegant main course features tender pork loin medallions pan-seared to perfection and served over a luxurious sauce. The sauce is built from a base of aromatic onions and garlic, enriched with port wine, red wine vinegar, and fresh chicken broth. The star ingredient, pitted dried prunes, adds a natural sweetness and depth that balances the savory notes of the meat and tomato paste. Finished with a swirl of butter, the sauce becomes glossy and velvety, coating the pork beautifully. It is an impressive yet approachable dish perfect for date nights or special family dinners. The combination of textures—succulent meat, soft prunes, and rich sauce—creates a memorable dining experience that feels sophisticated without being overly complicated to prepare.

Ingredients

Boneless pork loin slices, about 3 oz each, trimmed of fat
Salt
Freshly ground black pepper
Ground cumin
Paprika
Vegetable oil
Finely chopped onion
Finely chopped garlic
Port wine
Red-wine vinegar
Fresh or canned chicken broth
Pitted dried prunes
Tomato paste
Butter

Directions

1
Place pork slices in a flat dish.
2
Combine salt, pepper, cumin, and paprika in a small bowl, then sprinkle the mixture evenly over the pork slices on both sides.
3
Heat vegetable oil in a large skillet over medium-high heat.
4
When the oil is quite hot, add the pork slices in a single layer (cook in batches if necessary to avoid crowding).
5
Cook the pork for about 5 minutes, or until browned on one side.
6
Turn the slices and cook for another 5 minutes on the second side.
7
Reduce the heat to medium and continue cooking for about 2 more minutes, turning the slices occasionally, until cooked through.
8
Transfer the cooked pork slices to a warm platter and cover loosely to keep warm.
9
Pour off excess fat from the skillet, leaving about 1 tablespoon of residue for flavor.
10
Add the chopped onion and garlic to the skillet and cook, stirring frequently, until the onion is wilted and slightly browned.
11
Add the port wine, red-wine vinegar, chicken broth, pitted prunes, and tomato paste to the skillet.
12
Stir well, scraping up any browned bits (fond) from the bottom of the pan to dissolve them into the sauce.
13
Add any juices that have accumulated on the platter around the meat to the skillet.
14
Simmer the sauce until it reduces to about 1 1/4 cups and thickens slightly.
15
Stir in the butter until melted and fully blended into the sauce for a glossy finish.
16
Pour the warm prune sauce over the pork medallions and serve immediately.

Nutrition Facts

Servings 8 pies

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 4.5g23%
Cholesterol 145mg49%
Sodium 150mg7%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 10g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sauteed-medallions-of-pork-with-prunes/