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Conference turris::cooks

Title:How to Make them Goodies
Notice:Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:FUTURE::DDESMAISONSec.com::winalski
Created:Tue Feb 18 1986
Last Modified:Thu Jun 05 1997
Last Successful Update:Fri Jun 06 1997
Number of topics:4127
Total number of notes:31160

2098.0. "Pork: Medallions of Pork with Prunes" by POCUS::FCOLLINS () Sat Nov 11 1989 09:13

Thought I'd add this.  It's tasty and easy.
    
                      Medallions of Pork With Prunes
    
    4 Servings
    
    1 cup pitted prunes
    3/4 cup full bodied dry red wine - Burgundy is a good choice
    4 tblsp. unsalted butter
    12 2 oz pork tenderloins medallions, flattened to 1/2" thickness
    1 cup rich beef broth, boiled until reduced to 1/2 cup.
    salt and pepper to taste
    
    Place prunes in bowl.  Pour wine over, cover and let stand for at
    least 2 hrs or overnight.  Drain, reserving wine.
    
    Melt 2 tblsp. of butter in large heavy skillet over medium high
    heat. Add pork in batches (do not crowd) and cook until brown, about
    4 minutes per side.  Transfer to plate.  Tent with foil to keep
    warm.
    
    Pour reserved wine into skillet and boil until liquid is reduced
    by half.  Add broth and boil until reduced by half.  Reduce heat,
    add prunes and simmer until heated through, about 2 minutes.  Remove
    from heat. Swirl in remaining 2 tblsp. of butter, 1 tblsp. at a
    time.  Season with salt and pepper.  Pour sauce over medallions
    and serve immediately.
    
    Yummy!!!!  I serve with white rice.
      
    Bon Appetit January 1988.
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