Sunday, September 2, 2012
Sauteed Medallions of Pork with Prunes [Rhonda]
Degree of difficulty: easy
Time: 10 minutes to prep, 12 minutes to saute pork and prepare sauce
My copy of this recipe, clipped from the New York Times back in the early '80s when I was just learning to cook, is yellowed, dog-eared from time and use, with the word "great!" written in a careful script across the top.
It is that, great. Pierre Franey wrote of classic French recipes and technique for the Times, and while you may say the saute requires a deft hand, the whole thing is easy and delicious. He suggests serving it with parsleyed mashed potatoes--a nice option to showcase the sauce.
8 thin boneless pork tenderloin medallions, trimmed of excess fat
Salt and pepper to taste
2 teaspoons ground cumin
2 tablespoons vegetable oil
2 sprigs fresh rosemary or 1 teaspoon dried
1/4 cup finely chopped onions
2 cloves garlic, minced
1/4 cup port wine (red wine works just fine)
1 tablespoon red wine vinegar
1 tablespoon tomato paste
1/2 cup fresh chicken broth or canned
24 pitted prunes
2 tablespoons butter (or 1 tablespoon creme fraiche)
2 tablespoons chopped fresh parsley
Place pork slices in a flat dish. Sprinkle with salt and pepper and cumin.
Heat the oil in large skillet. When oil is hot, add meat, sprinkle the rosemary over it and cook over medium heat for three to five minutes, until browned. Turn slices over and cook for a few more minutes. Transfer meat to warm platter.
Remove fat from skillet, add onions and garlic and stir until wilted. Add port wine, vinegar, tomato paste and chicken broth. Stir to dissolve brown particles that cling to the bottom. Add prunes and cook until reduced by half.
Add any accumulated juices from the pork. Add butter (or creme fraiche), blend. Remove from heat, add pork cutlets into sauce. Sprinkle with parsley and serve.
Suggested soundtrack: Ed Sheeran's "Angels to Fly," lovely tune, sad lyrics