Pork Medallions with Prunes and Red Wine
Elevate your weeknight dinner or special occasion meal with these delectable Pork Medallions with Prunes and Red Wine. Tender slices of pork tenderloin are seared to perfection, then simmered in an indulgent sauce crafted from dry red wine, aromatic thyme, and sweet prunes, all balanced with a touch of cream for luscious richness. This elegant dish combines savory and subtly sweet flavors, creating a perfectly balanced, restaurant-quality meal that's surprisingly easy to prepare in just 45 minutes. Ideal for impressing guests or treating yourself, serve these pork medallions alongside creamy mashed potatoes or rustic crusty bread to soak up every drop of the velvety sauce. Whether you're a seasoned cook or simply looking to try new flavors, this recipe is a delightful addition to your repertoire.
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Recipe Information
Ingredients
- 500 g pork tenderloin
- 150 g prunes (pitted)
- 200 ml dry red wine
- 150 ml chicken or vegetable stock
- 100 ml heavy cream
- 30 g unsalted butter
- 2 tbsp olive oil
- 2 small shallots
- 2 cloves garlic
- 4 sprigs fresh thyme
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
Instructions
Trim any silver skin from the pork tenderloin and slice it into 2 cm thick medallions.
Season the pork medallions with salt and black pepper on both sides. Lightly dredge them in the flour, shaking off excess.
Heat 1 tablespoon of olive oil and half the butter (15 g) in a large skillet over medium-high heat.
Sear the pork medallions for 2-3 minutes on each side, or until golden brown. Do this in batches if necessary to avoid overcrowding the pan. Remove the medallions and set them aside.
Reduce the heat to medium and add the remaining olive oil to the skillet. Finely chop the shallots and garlic, then sauté them in the pan until softened, about 2-3 minutes.
Pour the red wine into the pan and stir, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
Add the chicken or vegetable stock to the skillet along with the sprigs of thyme. Stir, then add the prunes.
Return the pork medallions to the skillet, nestling them into the sauce. Cover and cook for 12-15 minutes on medium-low heat, or until the pork reaches an internal temperature of 63°C (145°F).
Remove the pork medallions and prunes from the skillet and keep them warm. Discard the thyme sprigs.
Reduce the sauce over medium heat for 2-3 minutes, then stir in the heavy cream and the remaining butter (15 g). Simmer for another 1-2 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper to taste.
Return the pork and prunes to the skillet just to warm through, then serve immediately. Spoon the sauce over the medallions and prunes.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 4662 mg | 203% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 63.7 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 183 mg | 14% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3979 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
