Pork Medallions With Prunes And Red Wine - cooking recipe

Ingredients

4 tablespoons extra virgin olive oil
2 lbs pork tenderloin, sliced one inch thick
2 large sweet onions, sliced thin
2 cups merlot
20 dried pitted prunes, halved
1 cup chicken broth
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
1 cup fresh flat-leaf parsley, coarsely chopped

Preparation

In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
Add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate, cover with foil and set aside.
Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
Lower the heat and simmer until the prunes are plumped, about 5 minutes.
Return the pork to the skillet; heat through.
Serve the pork and prunes on plates and top with the parsley.