Pork Medallions With Prunes and Red Wine

Recipe by MA HIKER
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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