Pork Medallions With Prunes & Spicy Mustard Cream Sauce
Recipe: #36763
April 06, 2021
Categories: Loins, Plum/Prunes New England, Sunday Dinner, Gluten-Free, No Eggs, Heavy Cream, more
"A tasty way to serve pork medallions used from the most tenderest part of the pork - the tenderloin that is good enough to serve guests."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (280.6 g)
- Calories 361.6
- Total Fat - 20.8 g
- Saturated Fat - 7.8 g
- Cholesterol - 96.6 mg
- Sodium - 1104.8 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 0.4 g
- Sugars - 0.7 g
- Protein - 25.8 g
- Calcium - 55.7 mg
- Iron - 2.5 mg
- Vitamin C - 2.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat 1 ½ tablespoons of the oil in a large skillet over medium high heat. Season the pork medallions on both sides with salt and add them to the skillet. Sauté until golden about 2 minutes a side or until done, being careful not to under-cook or over-cook. Using tongs, transfer the pork to a plate and cover with foil to keep warm.
Step 2
Add the remaining ½ tablespoon oil and shallots to the skillet. Sauté for 1 minute, stirring. Add the wine and simmer, scraping up the brown bits from the bottom of the pan. Add the rosemary, red pepper flakes, chicken broth, heavy cream and prunes and simmer until reduced by one third and slightly thickened. Whisk in the mustard and any juices from the pork plate. Transfer the medallions to each of 4 plates and spoon some of the sauce and prunes over each portion.
Tips
No special items needed.
2 Reviews
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