Best 8 Pork Medallions With Prunes Recipes

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Tantalize your taste buds with the delectable Pork Medallions with Prunes, a culinary symphony that harmonizes tender pork, succulent prunes, and a luscious sauce. This dish promises an explosion of flavors, textures, and aromas that will leave you craving for more.

The pork medallions, seared to perfection, exude a golden-brown crust that encases a juicy, melt-in-your-mouth interior. Each succulent bite reveals a burst of savory flavors, enhanced by the natural sweetness of the prunes. The prunes, plump and tender, add a delightful textural contrast and a touch of tangy-sweetness that complements the richness of the pork.

Encasing this harmonious union of flavors is a luscious sauce, a culinary masterpiece in its own right. Rich and velvety, the sauce is infused with the essence of the pork and prunes, creating a symphony of flavors that dance on your palate. Its velvety texture caresses your tongue, leaving a lingering warmth that complements the savory and sweet elements of the dish.

This recipe offers two variations to cater to diverse culinary preferences. The first variation features a classic combination of spices and herbs, such as thyme, sage, and rosemary, which impart an aromatic essence to the dish. The second variation introduces a tantalizing Asian twist, incorporating soy sauce, ginger, and garlic, resulting in a harmonious blend of Eastern and Western flavors.

Whether you prefer the classic European flavors or the exotic Asian fusion, this recipe has something to satisfy every palate. So embark on this culinary adventure, indulge in the delectable Pork Medallions with Prunes, and experience a taste sensation that will leave you utterly captivated.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED MEDALLIONS OF PORK WITH PRUNES



Sauteed Medallions of Pork With Prunes image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

8 boneless pork loin slices, about 3 ounces each, trimmed of fat
Salt and freshly ground pepper
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons vegetable oil
1/4 cup finely chopped onion
1 teaspoon finely chopped garlic
1/4 cup port
1 teaspoon red-wine vinegar
1 cup fresh or canned chicken broth
24 pitted dried prunes
1 tablespoon tomato paste
2 tablespoons butter

Steps:

  • Place pork slices in a flat dish. Combine salt, pepper, cumin and paprika, and sprinkle the slices with this mixture on both sides.
  • Heat oil in a skillet large enough to hold the slices in one layer. When oil is quite hot, add meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 more minutes. Reduce heat and continue cooking about 2 minutes more, turning the slices.
  • Transfer slices to a warm platter and keep warm.
  • Pour off the fat from skillet. Add onion and garlic and cook, stirring, until onion is wilted and lightly browned. Add wine, vinegar, chicken broth, prunes and tomato paste. Stir to dissolve the brown particles that cling to the bottom of the pan. Add any juices that have accumulated around the meat. Simmer until the mixture is reduced to about 1 1/4 cups. Add the butter and blend well. Pour the sauce over the medallions and serve hot.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 12 grams, Carbohydrate 55 grams, Fat 25 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 6 grams, Sodium 763 milligrams, Sugar 2 grams, TransFat 0 grams

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

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

PAN-FRIED PORK WITH CRèME FRAîCHE & PRUNES



Pan-fried pork with crème fraîche & prunes image

Sara Buenfeld shares one of her favourite recipes. Perfect for dinner parties

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 9

2 pork fillets , (about 500g) thickly sliced into medallions
2 tbsp plain flour , seasoned
25g butter
20 ready-to-eat pitted prunes
2 tbsp brandy
300ml white wine (see wine recommendation below)
1 tbsp Dijon mustard
1 tbsp redcurrant jelly
200ml tub crème fraîche

Steps:

  • Dust the pork with a little of the seasoned flour. Heat the butter in a large non-stick frying pan, then cook the pork in batches for about 3 mins on each side. Remove from the pan, then add the prunes, brandy, wine, mustard and redcurrant jelly and simmer to reduce the mixture by half.
  • Stir in the crème fraîche to make a creamy sauce, season well, then return the pork to the pan to heat through. Serve with tagliatelle and broccoli or a green salad.

Nutrition Facts : Calories 600 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.85 milligram of sodium

PORK TENDERLOIN WITH SHALLOTS AND PRUNES



Pork Tenderloin With Shallots and Prunes image

Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end. Simply put, it is a pork roast with red-wine-soused prunes. Hardly elegant, although it doesn't have to be heavy either. In France, countless versions of the dish are made in neighborhood joints and at home. Sometimes a large loin or shoulder roast is used, sometimes pan-fried chops. Here we use a lightly brined pork tenderloin, adding stewed shallots to the sauce for depth and texture, and a touch of ginger for brightness. While the roast is in the oven, the shallots simmer with the wine and prunes for the sauce. The dark red sauce (rather unctuous really) is both sweet and tart, with a boozy hint of Madeira. It strikes a Middle European chord somewhere deep within. Serve with sweet potatoes or garnet yams roasted in their skins.

Provided by David Tanis

Categories     dinner, main course

Time 45m

Yield 4 servings.

Number Of Ingredients 19

3 tablespoons kosher salt
3 tablespoons brown sugar
1/4 teaspoon allspice berries, crushed
1/4 teaspoon black peppercorns, crushed
2 bay leaves
Few thyme branches
1 pork tenderloin, trimmed, about 1 pound
4 ounces pitted prunes, about 16 large
1/2 cup dry red wine
1/2 teaspoon grated ginger
1/2 teaspoon grated orange zest
1 tablespoon olive oil
1 tablespoon butter
3 to 4 large shallots, finely diced, about 1/3 cup
1/2 teaspoon chopped fresh thyme
Salt and pepper
1 1/2 cups chicken broth
1 tablespoon Madeira or port, optional
2 teaspoons potato starch dissolved in 2 tablespoons cold water.

Steps:

  • To brine the pork: Dissolve the salt and brown sugar in 2 cups cold water in a glass or stainless steel bowl large enough to hold the tenderloin. Add the allspice, peppercorns, bay leaves and thyme. Submerge the meat, cover and refrigerate at least 8 hours (overnight is better). Before cooking, remove the tenderloin, pat dry and bring to room temperature. Heat the oven to 400 degrees.
  • To make the sauce and roast: Simmer the prunes in the red wine until slightly softened, about 5 minutes. Turn off the heat, stir in the ginger and orange zest, and steep for 10 minutes
  • Heat the olive oil in a heavy stainless steel skillet over medium-high heat. Lightly brown the tenderloin, about 3 minutes per side. (Turn off heat and use the same pan to make the sauce.) Transfer the tenderloin to a small roasting pan. Roast uncovered for about 15 minutes, until an instant-read thermometer registers 140 degrees. Let rest for 10 minutes before slicing. (Residual heat will cause the meat to continue to cook a bit while resting.)
  • To finish the sauce, melt the butter in the reserved skillet over medium heat. Add shallots and thyme, and season lightly with salt and pepper. Cook for about 5 minutes, until softened, stirring with a wooden spoon. Scrape up any browned bits to enrich the sauce. Add chicken broth, turn up the heat, and simmer 2 minutes. Stir in the prunes and wine, and simmer for another 2 minutes. Add the Madeira if using. Taste and correct the seasoning, then add the potato starch mixture and cook for another minute to thicken. Spoon sauce and prunes over the sliced tenderloin.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 809 milligrams, Sugar 25 grams, TransFat 0 grams

PORK MEDALLIONS WITH PRUNES AND RED WINE



Pork Medallions With Prunes and Red Wine image

From Rachel Ray - this is delicious & easy - one of her 30 minute meals. It makes a nice gravy so serve with potatoes, thick bread or rice that can soak it up! (I used boneless pork chops, trimmed of fat and pounded thin).

Provided by MA HIKER

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons extra virgin olive oil
2 lbs pork tenderloin, sliced one inch thick
2 large sweet onions, sliced thin
2 cups merlot
20 dried pitted prunes, halved
1 cup chicken broth
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
1 cup fresh flat-leaf parsley, coarsely chopped

Steps:

  • In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
  • Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
  • 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.
  • Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
  • Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
  • Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
  • Lower the heat and simmer until the prunes are plumped, about 5 minutes.
  • Return the pork to the skillet; heat through.
  • Serve the pork and prunes on plates and top with the parsley.

Nutrition Facts : Calories 574, Fat 26.4, SaturatedFat 6.3, Cholesterol 149.7, Sodium 317.6, Carbohydrate 11.8, Fiber 1.6, Sugar 4.3, Protein 49

PORK MEDALLIONS



Pork Medallions image

My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13

1 pork tenderloin (about 1/2 pound)
1 tablespoon olive oil
1-1/2 teaspoons butter
1 small onion, sliced
1/4 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried savory
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

Steps:

  • Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

BRAISED PORK LOIN WITH PRUNES



Braised Pork Loin with Prunes image

Categories     Garlic     Mustard     Onion     Pork     Braise     Prune     Cognac/Armagnac     White Wine     Fall     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 21

1/4 cup olive oil
2 lb onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise
1 head of garlic, cloves separated and peeled
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 cups pitted prunes (14 oz)
1 cup Armagnac
1 (3- to 3 1/2-lb) boneless center-cut pork loin roast (3 to 4 inches in diameter), tied
10 fresh parsley stems
2 large fresh thyme sprigs
1 large fresh sage sprig
1 California bay leaf or 2 Turkish
1/4 teaspoon black peppercorns
2 whole cloves
1/3 cup Dijon mustard
1/3 cup packed light brown sugar
1 cup dry white wine
1 cup reduced-sodium chicken broth (8 fl oz)
2 to 3 tablespoons red-wine vinegar
Special Equipment
a 5-qt heavy pot with lid (round or oval to accommodate a 12-inch roast; see cooks' note, below); a 6-inch square of cheesecloth; kitchen string; an instant-read thermometer; heavy-duty foil

Steps:

  • Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.
  • Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.
  • Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.
  • Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.
  • Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.
  • Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.
  • Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.
  • Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.
  • Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).
  • While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste.

Tips:

  • Choose high-quality pork medallions for the best results. Look for medallions that are evenly thick and have a good amount of marbling.
  • To ensure even cooking, pound the pork medallions to an even thickness before cooking. This will help them cook evenly throughout.
  • Season the pork medallions generously with salt and pepper before cooking. This will help to enhance their flavor.
  • Sear the pork medallions in a hot skillet until they are golden brown on both sides. This will help to create a flavorful crust and lock in the juices.
  • Add the prunes and cooking liquid to the skillet and simmer until the prunes are plump and the sauce has thickened. This will create a delicious and flavorful sauce for the pork medallions.
  • Serve the pork medallions with the prune sauce and your favorite sides. Some good options include mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Pork medallions with prunes is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The pork medallions are tender and juicy, and the prune sauce is sweet and flavorful. This dish is sure to please everyone at the table.

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