Pork medallions with prunes
September 15, 2011 • Category: Main Dish
The German restaurant where I worked in Dallas had a chef, Adam, who used to poke his pork tenderloins with a long steel knife sharpener and stuff them with pesto.
I remembered his technique, but unfortunately, did not have his tool; I used a sharp knife to slit a hole in the meat and did it from both ends and shoved as many prunes as I could in there.
The pork is coated with lots of spices, doused in a little white wine and a touch of apple molasses (or honey or maple syrup). It cooks quickly so the key is not to overcook it.
INGREDIENTS: 4 servings
- 1 pork tenderloin, about 1 1/2 pounds
- 1 1/2 cups of pitted prunes
- Spices: 1 1/2 tsp. of salt, 1 tsp. of mashed garlic, 1 tsp. of paprika, 1 tsp. of thyme or oregano, 1.4 tsp. of white pepper
- 1 tbsp. of grape or apple molasses or honey or maple syrup
- 1/2 cup of white wine
- Oil, as needed
- 2 tbsp. of flour
METHOD:
- After stuffing the tenderloin with prunes, sprinkle all the spices on it and dab a little flour. Heat a few tablespoons of oil in a skillet and sear the roast for 10 minutes on all sides at medium-high heat. Pour the wine and coat the pork with some honey or molasses or maple syrup. Finish cooking it in a 350F oven for no more than 12 minutes. Cool a bit and serve.
Comments
14 Comments • Comments Feed
Mary says:
This looks wonderful. I have an old Swedish recipe that calls for stuffing a loin with prunes. Your sounds much more flavorful and I’ll wager this is delicious. I hope you have a great day. Blessings…Mary
On September 15, 2011 at 7:30 pm
Belinda @zomppa says:
Beautiful! Love the prunes – adds a perfect tartness to the pork.
On September 15, 2011 at 8:58 pm
Sonia Rumzi says:
Wonderful recipe. I love prunes. thanks.
On September 15, 2011 at 9:34 pm
Rosa says:
That meat is cooked tp perfection! Pork is so versatile and tastes just so good. A great dish.
Cheers,
Rosa
On September 16, 2011 at 12:05 am
Miriam says:
Looks great! Feels like an autumn dish already 😉
On September 16, 2011 at 1:15 am
MyLittleExpatKitchen says:
Such a great combination, prunes and pork. I love that you’ve added molasses too. I haven’t done a dish like that in such a long time. Thanks Joumana!
Your side is chickpeas with fried sage?
On September 16, 2011 at 3:57 am
Priya says:
Wow thats fabulous..
On September 16, 2011 at 6:46 am
Tall Clover Farm says:
Joumana, I love this simple recipe; especially because it’s so adaptable. I could see stuffing it with dried apricots and almonds, or apples and walnuts. Another gem of an offering — Thanks!
On September 16, 2011 at 8:01 am
Jamie says:
I’ve never been a pork eater at all, but I discovered pork with prunes and prunes and bacon in France and absolutely love it! Either way, it is the only way I eat it. I love the sweetness you add with the molasses/honey/maple syrup. Gorgeous meal!
On September 16, 2011 at 11:41 am
Devaki says:
This is one of my fave pork tenderloin recipes of your Joumana – Looking at it plated, peeking those gorgeous dates with that lovely honey glaze is too much for my diet to handle 🙂 The chickpeas on the side look delish too!
chow! Devaki @ weavethousandlavors
On September 16, 2011 at 2:04 pm
Devaki says:
Sorry…prunes 🙂
On September 16, 2011 at 2:05 pm
Nuts about food says:
Pork and prunes are a heavenly combination. You can’t go wrong with its.
On September 22, 2011 at 5:10 am
domi says:
J’adore toutes les recettes de salé, sucré comme celle ci…
On September 28, 2011 at 11:59 am