Start to finish: 45 minutes
2 tablespoons olive oil
1 large pork tenderloin, about 1 ¼ – 1 ½-pounds, cut at an angle into ½-inch thick medallions
2 tablespoons minced shallots
½ cup dry white wine
1 ½ tablespoons chopped fresh rosemary
¼ – ½- teaspoon red pepper flakes, or to taste
1 cup chicken broth
3/4 cup heavy cream
1/2 cup pitted prunes halved
2 teaspoons Dijon mustard
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. Using tongs, transfer the pork to a plate and cover with foil to keep warm.
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.