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.
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!
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!
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.
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!
I love this recipe! I’m doubling the sauce next time I make it. Thank you for another simple and delicious recipe idea.
I made this with chicken and it was delicious. It has become a family favourite.
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!
all smart editions to the recipe Thomas!
Amazing, so delicious!
Thank you.
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.