Sauteed Medallions of Pork With Prunes

Ingredients

• 8 slices boneless pork tenderloin, about 3 ounces each, trimmed of excess fat
• Salt and freshly ground pepper to taste
• 2 teaspoons ground cumin
• 2 tablespoons vegetable oil
• 2 sprigs fresh rosemary or 1 teaspoon dried
• ½ cup finely chopped onions
• 1 teaspoon chopped garlic
• ¼ cup port wine
• 1 tablespoon red wine vinegar
• 1 tablespoon tomato paste
• ½ cup fresh chicken broth or canned
• 24 pitted prunes
• 2 tablespoons butter
• 2 tablespoons finely chopped fresh coriander or parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    489 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 4 grams dietary fiber; 23 grams sugars; 38 grams protein; 126 milligrams cholesterol; 320 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place pork slices in a flat dish. Combine salt, pepper and cumin, and blend well. Season pork slices with mixture.
2. Heat the oil in a nonstick skillet that is large enough to hold the slices in one layer. When the oil is hot, add meat and rosemary and cook over medium heat for 5 minutes or until browned.
3. Turn slices over and cook for 5 minutes more. Reduce heat and continue cooking for a few minutes longer or until done. Transfer meat to a warm platter.
4. Remove fat from skillet, add onions and garlic, and stir until wilted. Add port wine, vinegar, tomato paste and chicken broth. Stir to dissolve brown particles that cling to the bottom. Add prunes, and cook until reduced by half.
5. Add pork slices and any accumulated juices. Add butter; bring to a simmer, shaking the pan to blend butter. Sprinkle with coriander or parsley. Serve immediately.

25 minutes