Pork Medallions with Prunes and Spicy Mustard Cream Sauce

Start to finish: 45 minutes
Servings: 4

2 tablespoons olive oil
1 large pork tenderloin, about 1 ¼ – 1 ½-pounds, cut at an angle into ½-inch thick medallions
Kosher salt
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.

Print Friendly, PDF & Email


Oceania Cruises is THE cruise line of choice for travelers who are dining connoisseurs, want immersive experiences in sought-after destinations and enjoy a luxurious vacation that is also an extraordinary value. Our six ships designed for 684-1250 guests cruise to more than 450 of the world’s most alluring boutique and marquee ports of call.  Our award-winning cuisine, country club or relaxed ambiance, genuine service and value are what bring our guests back time and time again.

11 Responses to Pork Medallions with Prunes and Spicy Mustard Cream Sauce

  1. Gwen says:

    I just made this recipe and it actually turned out delicious. I’m not a prune person, but my family is and they loved it. I did as well. Thanks Sara!

  2. Alyssa says:

    This is soooooooo good. I have made it twice! My husband and I watched you make it and then made it the next night. It was fun to use the unusual ingredient of prunes and they were perfect! Thanks!

  3. Nina says:

    I made this recipe today and we loved it. The sauce is phenomenal. Such an easy and delicious recipe. Never would’ve thought to put prunes with it and turned out to be a very pleasant addition.

  4. Deidre says:

    I made this recipe this evening. It’s super delicious! I did not have shallots so I used yellow onions but it was still very delicious, and easy to make!
    Thank you Sara!

  5. rebecca wade says:

    I love this recipe! I’m doubling the sauce next time I make it. Thank you for another simple and delicious recipe idea.

  6. Tammy Zaluzney says:

    I made this with chicken and it was delicious. It has become a family favourite.

  7. Thomas Benoit says:

    I have made this recipe many times, and I really love it! I add 8 oz of mushrooms and 3 cloves of garlic for an even more complex flavor profile. I cook them ahead of the recipe and add them at the end with the prunes. I also use 1/2 & 1/2 instead of heavy cream as I usually have it on hand. It can be made ahead and served when you’re ready. Delicious!

  8. Perri says:

    Amazing, so delicious!
    Thank you.

  9. Toni says:

    I threw together some leftover pork tenderloin with prunes that I soaked in sherry vinegar. Also added Dijon mustard to make a quick jus just because it seemed plausible. I didn’t even know the vinegar with the prunes was a thing or the addition of mustard until I went looking online after dinner. I’ll definitely make this far more complex recipe now that I know those elements marry well.

  10. Jane says:

    Terrific recipe! We watched this episode and the dish looked so good that for once in my life I decided to just follow it as written. The prunes were delicious in this – I never would have combined these ingredients but am so happy that I gave it a shot. Thank you, Sara, for an achievable but top notch recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.