Pork Medallions With Prunes & Spicy Mustard Cream Sauce

4
Servings
15m
Prep Time
25-30m
Cook Time
40m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related

breezermom

This is absolutely delicious! And smelled so yummy while cooking....the pork was so tender and perfectly cooked, and the sauce was sinfully good!

review by:
(7 Jun 2021)