Pork Medallions with Prunes
Main Dishes • European
Description
Pork Medallions with Prunes
Ingredients
- Olive Oil 1 tablespoon
- Pork Skewers 15 oz
- Butter 3 tablespoons
- Onion 1 piece
- Carrot 1 piece
- Bay leaf 1 piece
- Apple Wine 1 cup
- Chicken Broth 1 cup
- Cream 1 cup
- Pitted Wild Apricots 1 cup
Step-by-Step Guide
Step 1
Trim all fat and membranes from the meat. Set aside the trimmings.
Step 2
Cut the meat into pieces about 2.5 cm thick. Each piece should yield approximately 6-7 slices. Season with salt and pepper.
Step 3
In a large skillet with a thick bottom, heat the olive oil, then melt the butter in it. Sear the pieces until golden brown, about 2.5 minutes on each side. Do not move the pieces while frying to achieve a nice crust.
Step 4
Transfer the medallions to a plate, cover with foil, and set aside. Finely chop the remaining meat (the trimmings). Sauté them until golden brown for 3-5 minutes.
Step 5
Chop the onion and carrot. Add the vegetables and bay leaf. Sauté over medium heat for about 5 minutes until the onion becomes soft and translucent. If there is not enough oil, you can add 1 tablespoon of olive or butter.
Step 6
Add the wine. Continue cooking over medium heat until the wine is almost evaporated, leaving about one tablespoon.
Step 7
Add the meat broth, reduce the heat to low. Simmer for 30 minutes.
Step 8
Pour everything into a small saucepan, add the cream and prunes. Place over low heat for another 15 minutes. The sauce should thicken. When the sauce is ready, check if it has enough salt and pepper.
Step 9
Place the medallions back in the skillet and pour the hot sauce over them, warming on low heat for 2-3 minutes. Immediately transfer to plates and serve.
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