Pork Medallions With Prunes And Red Wine

1. 1

   In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.

2. 2

   Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.

3. 3

   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.

4. 4

   Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.

5. 5

   Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.

6. 6

   Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.

7. 7

   Lower the heat and simmer until the prunes are plumped, about 5 minutes.

8. 8

   Return the pork to the skillet; heat through.

9. 9

   Serve the pork and prunes on plates and top with the parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.