Pork medallions with prunes

6 servings

90 minutes

Pork medallions with prunes are a refined dish of European cuisine, embodying rich traditions and a harmonious blend of flavors. Tender meat, fried to a golden crust and infused with the aroma of butter and white wine, gains a rich taste that is perfectly complemented by the sweetness of prunes and the creaminess of the sauce. This dish can adorn a festive table or make a family dinner cozy. The medallions are juicy and tender, while the addition of aromatic vegetables and spices gives them a unique depth of flavor. Inspired by classic European cooking techniques, this recipe showcases the elegance of cuisine where simplicity of ingredients meets refined culinary methods. Serve with a glass of white wine or alongside fresh vegetable garnishes for an ideal flavor balance.

Energy value per serving

• Calories: 607.8
• Proteins: 15.5g
• Fats: 46.3g
• Carbohydrates: 28.8g

Ingredients

• Olive oil: 1 tbsp
• Pork escalope: 400 g
• Butter: 3 tbsp
• Onion: 1 pc
• Carrot: 1 pc
• Bay leaf: 1 pc
• White wine: 1 glass
• Meat broth: 1 glass
• Cream: 1 glass
• Pitted prunes: 1 glass

Cooking steps

1. Trim all fat and membranes from the meat. Set the meat scraps aside.

2. Cut the meat into pieces 2.5 cm thick. Each piece should yield about 6-7 pieces. Salt and pepper.

   Required ingredients:

   • Pork escalope: 400 g

3. In a large skillet, heat olive oil, then melt butter in it. Fry the pieces until golden brown, about 2.5 minutes on each side. Do not move the pieces while frying to achieve a nice crust.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Butter: 3 tablespoons

4. Place the medallions on a plate, cover with foil, and set aside. Finely chop the remaining meat (meat scraps). Fry them until golden brown for 3-5 minutes.

5. Chop the onion and carrot. Add the vegetables and bay leaf. Sauté over medium heat for about 5 minutes until the onion is soft and translucent. If there's not enough oil, you can add 1 tbsp of olive or butter.

   Required ingredients:

   • Onion: 1 piece
   • Carrot: 1 piece
   • Bay leaf: 1 piece

6. Add wine. Continue cooking over medium heat until the wine is almost evaporated, leaving about one tablespoon.

   Required ingredients:

   • White wine: 1 glass

7. Add meat broth, reduce the heat to low. Simmer for 30 minutes.

   Required ingredients:

   • Meat broth: 1 glass

8. Pour everything into a small saucepan, add cream and prunes. Cook on low heat for another 15 minutes. The sauce should thicken. When the sauce is ready, check if there is enough salt and pepper.

   Required ingredients:

   • Cream: 1 glass
   • Pitted prunes: 1 glass

9. Place the medallions in the pan and pour hot sauce over them, heat on low for 2-3 minutes. Immediately transfer to plates and serve.