Recipe by MA HIKER
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).
Top Review by French Tart
A winner all around.........we LOVED this, there was NONE left over afterwards! I followed the recipe quite strictly and made NO changes, and that is why it is 5 stars - excellent flavours and textures and not too many seasonings, which can "kill" a recipe sometimes. Thanks MA Hiker for a divine meal which I will be making again and again!! Just one point, it was VERY difficult to measure an 1/8 of a teaspoon of cinnamon, so I just sprinked a bit in.....it seemed okay to us!!
- 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 See How It's Made
- 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.