Sauteed Medallions Of Pork With Prunes Recipe
Yield: 4 servings.Recipe by luhu.jp
Ingredients:
8: Boneless pork loin slices,
About 3 ozs each, trimmed of
Fat.,
Salt & freshly ground pepper,
1 tsp: Ground cumin,
1 tsp: Paprika,
2 tbsp: Vegetable oil,
1/4 cup: Finely chopped onion,
1 tsp: Finely chopped garlic,
1/4 cup: Port,
1 tsp: Red-wine vinegar,
1 cup: Fresh or canned chick. broth,
24: Pitted dried prunes,
1 tbsp: Tomato paste,
2 tbsp: Butter,
Directions:
1. Place pork slices in a flat dish.
2. Combine salt, pepper, cumin and paprika, and sprinkle the slices with
this mixture on both sides.
3. Heat oil in a skillet large enough to hold the slices in a 1 layer.
4. When oil is quite hot, add meat and cook over medium-high heat about 5
minutes or until browned.
5. Turn the slices and cook about 5 more minutes.
6. Reduce heat and continue cooking about 2 minutes more, turning the
slices. Transfer the slices to a warm platter and keep warm.
7. Pour off the fat from the skillet. Add onion and garlic and cook,
stirring until onion is wilted and slightly browned. Add port, red-wine
vinegar, chicken broth, dried prunes and tomato paste.
8. Stir well to dissolve the brown particles that cling to the bottom of
the pan. Add any juices that have accumulated around the meat. Simmer
until the mixture is reduced to about 1.1/4 cups. Add the 2 Tablespoons
butter and blend well.
9. Pour the sauce over the medallions and serve hot.
Posted on Genie by: S.MEASE [COOKIE LADY]
Source from luhu.jp
2. Combine salt, pepper, cumin and paprika, and sprinkle the slices with
this mixture on both sides.
3. Heat oil in a skillet large enough to hold the slices in a 1 layer.
4. When oil is quite hot, add meat and cook over medium-high heat about 5
minutes or until browned.
5. Turn the slices and cook about 5 more minutes.
6. Reduce heat and continue cooking about 2 minutes more, turning the
slices. Transfer the slices to a warm platter and keep warm.
7. Pour off the fat from the skillet. Add onion and garlic and cook,
stirring until onion is wilted and slightly browned. Add port, red-wine
vinegar, chicken broth, dried prunes and tomato paste.
8. Stir well to dissolve the brown particles that cling to the bottom of
the pan. Add any juices that have accumulated around the meat. Simmer
until the mixture is reduced to about 1.1/4 cups. Add the 2 Tablespoons
butter and blend well.
9. Pour the sauce over the medallions and serve hot.
Posted on Genie by: S.MEASE [COOKIE LADY]
Source from luhu.jp