Pork medallions with prunes



Meat pork 2 piece;
Olive oil 1 tbsp;
Butter 3 tbsp;
Onion 1 piece;
Carrots 1 PC;
Thyme 1 sprig;
Bay leaf 1 piece;
White wine 1 Cup;
Beef broth 1 Cup;
Cream 1 Cup;
Prunes (pitted) 1 Cup;Pork medallions with prunes

Pork medallions with prunes


1.Cooking time — 1 hour 30 minutes
Quantity — 6 servings
2.Cut the meat from the fat and films. Scraps of meat set aside.
3.Cut the meat into slices of thickness 2.5 cm each piece should be about 6-7 pieces.
4.Season with salt and pepper.
5.In a large frying pan with a thick bottom heat the olive oil, then melt butter in it.
6.Fry the pieces until Golden brown, about 2.5 minutes on each side.
7.When frying the pieces do not move to a nice crust.
8.Put the medallions on a plate, cover with foil and remove the side.
9.Finely chop the remaining meat (meat scraps).
10.Fry them until Golden brown 3-5 minutes.
11.Cut the onions and carrots.
12.Add the vegetables, Bay leaf, thyme.

Fry on medium heat for about 5 minutes until the onions are soft and transparent.

If oil is not enough, you can add 1 tbsp olive oil or butter.
13.Add the wine.

On medium heat continue to cook until the wine is almost not evaporated, it should stay about one tablespoon.
14.Add the broth, reduce heat to low.
15.Simmer for 30 minutes.
16.Pour it all into a small sauce pan, add cream and prunes.
17.Put on a slow fire for another 15 minutes. The sauce should thicken. When the sauce is ready, make sure you have enough sauce salt and pepper.
18.Attach the medallions to the pan and pour the hot sauce, heat to simmer for 2-3 minutes.
19.Immediately transfer to plates and serve.

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