Pork Medallions with Apples and Prunes
Fall flavors of apples and herbs pair with prunes and pork in this quick skillet entree.
- 1 pork tenderloin (about 1 pound)
- 1/4 teaspoon salt
- 1/4 teapoon pepper
- 2 tablespoons butter, divided
- 1 large tart apple, peeled, cored, cut into 1/2-inch slices
- 1/2 medium onion, vertically sliced into thin strips
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 3/4 cup reduced-sodium chicken broth
- 3/4 cup Sun-Maid Pitted Prunes, cut into halves
SLICE pork into 8 pieces and place between two sheets of plastic wrap. With a mallet or rolling pin, flatten each slice to about 1/2-inch thickness.
SEASON both sides with salt and pepper.
MELT 1 tablespoon butter in large skillet over medium-high heat.
COOK pork 2 to 3 minutes per side or until browned. Remove from pan.
ADD remaining tablespoon butter, apple, onion, thyme and sage to pan.
COOK stirring occasionally until apples and onion are lightly browned, about 5 minutes.
STIR in 1/4 cup chicken broth. Simmer until liquid is nearly evaporated, scraping up browned bits from bottom of pan, about 1 minute.
ADD pork slices, prunes and remaining 1/2 cup broth to pan.
SIMMER until pork is heated through and sauce is slightly reduced, about 3 minutes.
SERVE medallions with fruit and onions.
Note: For richer flavor, replace 1/4 cup broth in last step with 1/4 cup port wine.
Makes 4 servings.
Nutrients per Serving: Calories 290; Protein 24g; Fat 9g (Sat. Fat 4.5g); Carbohydrate 27g; Dietary Fiber 3g; Cholesterol 75mg; Sodium 340mg