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Pork Medallions With Prunes & Spicy Mustard Cream Sauce

Here's how you make Pork Medallions With Prunes & Spicy Mustard Cream Sauce
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  • Servings: 4
  • Prep: 15m
  • Cook: 25-30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 tablespoons olive oil
  • 1 1/4 to 1 1/2 pound pork tenderloin (cut at an angle into ½-inch thick medallions, 1 large tenderloin)
  • Kosher salt, to taste
  • 2 tablespoons shallots, minced
  • 1/2 cup dry white wine
  • 1 1/2 tablespoons fresh rosemary, chopped
  • 1/4 to 1/2 teaspoon red pepper flakes, or to taste
  • 1 cup chicken broth
  • 3/4 cup heavy whipping cream
  • 1/2 cup prunes, halved (pitted)
  • 2 teaspoons Dijon mustard
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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