Best Sauteed Medallions Of Pork With Prunes Recipes

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SAUTéED PORK TENDERLOIN WITH PRUNES



Sautéed Pork Tenderloin with Prunes image

Provided by James Peterson

Categories     Milk/Cream     Pork     Sauté     Dinner     Prune     Pork Tenderloin     White Wine     Fall     Winter     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-course servings

Number Of Ingredients 8

1 cup dry or semisweet white wine
1/2 pound pitted prunes
2 pork tenderloins, about 1 pound each
Salt
Pepper
3 tablespoons olive oil
2 tablespoons meat glaze (see below)
1/2 cup heavy cream

Steps:

  • In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.
  • Trim the silver skin off the tenderloins. Cut the tenderloins into rounds about 3/4 inch thick. Season the rounds on both sides with salt and pepper.
  • In a sauté pan just large enough to hold the rounds, heat the olive oil over high heat. When it smokes, add the pork rounds and brown, turning once, for about 3 minutes on each side, or until they feel firm to the touch. If they start to get too brown, turn down the heat. Transfer the pork rounds to a warmed platter and set aside in a warm spot. Pour the fat out of the pan.
  • Drain the prunes, reserving the wine and prunes separately. Measure out 1/2 cup of the wine. Return the pan to high heat and add the 1/2 cup wine and the prunes. Deglaze the pan, scraping up any brown bits on the bottom of the pan with a wooden spoon, then stir in the meat glaze, if using. Boil until the wine is reduced by about half; if you have added the glaze, the sauce will develop a lightly syrupy consistency. Add the cream and boil until reduced to a light sauce consistency. Season with salt and pepper.
  • Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top.

SAUTEED MEDALLIONS OF PORK WITH PRUNES



Sauteed Medallions of Pork With Prunes image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

8 slices boneless pork tenderloin, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
2 teaspoons ground cumin
2 tablespoons vegetable oil
2 sprigs fresh rosemary or 1 teaspoon dried
1/2 cup finely chopped onions
1 teaspoon chopped garlic
1/4 cup port wine
1 tablespoon red wine vinegar
1 tablespoon tomato paste
1/2 cup fresh chicken broth or canned
24 pitted prunes
2 tablespoons butter
2 tablespoons finely chopped fresh coriander or parsley

Steps:

  • Place pork slices in a flat dish. Combine salt, pepper and cumin, and blend well. Season pork slices with mixture.
  • Heat the oil in a nonstick skillet that is large enough to hold the slices in one layer. When the oil is hot, add meat and rosemary and cook over medium heat for 5 minutes or until browned.
  • Turn slices over and cook for 5 minutes more. Reduce heat and continue cooking for a few minutes longer or until done. Transfer meat to a warm platter.
  • Remove fat from skillet, add onions and garlic, and stir until wilted. Add port wine, vinegar, tomato paste and chicken broth. Stir to dissolve brown particles that cling to the bottom. Add prunes, and cook until reduced by half.
  • Add pork slices and any accumulated juices. Add butter; bring to a simmer, shaking the pan to blend butter. Sprinkle with coriander or parsley. Serve immediately.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 726 milligrams, Sugar 24 grams, TransFat 0 grams

APRICOT PORK MEDALLIONS



Apricot Pork Medallions image

There's nothing we love more than a great pork dish for supper in our house and this recipe is up there with the best of them. I find that apricot preserves gives the pork just the right amount of sweetness without being cloying. -Crystal Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound), cut into eight slices
1 tablespoon plus 1 teaspoon butter, divided
1/2 cup apricot preserves
2 green onions, sliced
1 tablespoon cider vinegar
1/4 teaspoon ground mustard

Steps:

  • Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.

Nutrition Facts : Calories 266 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 89mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.

PORK MEDALLIONS WITH PRUNES



Pork Medallions With Prunes image

Provided by Moira Hodgson

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 pound extra-large pitted prunes
1 1/2 cups dry white wine
6 pork medallions (about 1 1/2 pounds)
Flour for dredging
1 tablespoon butter
1 tablespoon peanut or vegetable oil
1 tablespoon red currant jelly
1 teaspoon Dijon mustard
Pinch thyme
Coarse salt and freshly ground pepper to taste
Lemon juice to taste (if necessary)

Steps:

  • Simmer the prunes in one cup white wine until tender (about 30 minutes), adding a little water if necessary. Set aside.
  • Wipe the pork medallions dry with paper towels and dredge them lightly with flour. Heat the butter and oil in a large skillet and brown the pork on both sides.
  • Add the remaining wine, red currant jelly, mustard, thyme, salt and pepper. Bring to boil and add the prunes. Cook the medallions, stirring frequently, for four to five minutes or until they have lost their pinkness in the middle. Do not overcook them or they will be tough. If the sauce needs it, add a little lemon juice to cut any sweetness.

Nutrition Facts : @context http, Calories 552, UnsaturatedFat 13 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 765 milligrams, Sugar 25 grams, TransFat 0 grams

PORK MEDALLIONS WITH SAUTEED APPLES



Pork Medallions with Sauteed Apples image

Pork and apples are such a good match, and this down-home supper is proof. I really like that the lean cut of meat is tender and juicy, but healthy, too. -Clara Coulson Minney, Washington Court House, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 teaspoons cornstarch
2/3 cup reduced-sodium chicken broth
1/4 cup apple juice
1 tablespoon butter
2 medium apples, thinly sliced
2 green onions, sliced
1 garlic clove, minced
3/4 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound pork tenderloin, cut into 1-inch slices

Steps:

  • Preheat broiler. In a small bowl, mix cornstarch, broth and apple juice. In a nonstick skillet, heat butter over medium-high heat. Add apples, green onions and garlic; cook and stir 2-3 minutes or until apples are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Keep warm., Mix thyme, paprika, salt and pepper. Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle both sides with seasonings., Place pork on a broiler pan. Broil 3 in. from heat 3-4 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with apples.

Nutrition Facts : Calories 251 calories, Fat 10g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 335mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

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