Pork Medallions With Prunes Recipe

Cooking time: 1 hour 30 minutes.
Servings: 6 pcs.

Ingredients:

Chunks of pork - 2 pcs.
Olive oil - 1 tbsp
Butter - 3 tbsp
Onions - 1 pc.
Carrots - 1 pc.
Thyme - 1 sprig
Bay leaf - 1 pc.
White wine - 1 cup
Meat broth - 1 cup
Cream - 1 cup
Prunes (pitted) - 1 cup

Pork Medallions With Prunes Recipe

Preparation:

1. Prepare the ingredients.
2. Cut all the fat from the meat and film. Trim the meat aside.
3. Cut the meat into slices as thick as 2.5 cm. With each piece should have about 6-7 pieces.
4. Season with salt and pepper.
5. In a large frying pan with a thick bottom, heat the olive oil, then melt the butter in it.
6. Fry the slices until golden brown, about 2.5 minutes on each side.
7. When frying the pieces do not move, so there was a nice crust.
8. Transfer the medallions on a plate, cover with foil and remove to the side.
9. Finely chop the remaining meat (meat cutting).

10. Fry them until golden brown for 3-5 minutes.
11. Slice the onions and carrots.
12. Add the vegetables, bay leaves, thyme. Cook over medium heat for about 5 minutes, until the onion is soft and translucent. If the oil is not enough, you can add 1 tbsp olive oil or butter.
13. Add the wine. On medium heat, continue cooking until the wine is almost evaporated, it should stay about one tablespoon.
14. Add the broth, reduce heat to low.
15. Simmer 30 minutes.
16. Pour everything into a small saucepan, add the cream and prunes.
17. Put on low heat for another 15 minutes. The sauce should thicken. When the sauce is ready, check if there is enough sauce salt and pepper.
18. Arrange the medallions in the pan and pour hot sauce, heat on low heat for 2-3 minutes.
19. Right to pass on to a plate and serve.

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