Pork Medallions in Plum Sauce

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

First, the dried plums are placed in a bowl, along with the white wine. The longer you soak the plums, the more intense the taste, 24 hours would be optimal, but if you have to go fast, 1 hour is also possible.
Now the pork tenderloin is cut into medallions and dusted with a little flour. Fry them in a hot saucepan with a little butter. After frying, take the medallions out of the pot and set aside.
Now the white wine, without the plums, is added to the pot. After boiling down briefly, add the broth and cream. Let everything simmer for 5 minutes.
Now put the medallions back into the saucepan and let it simmer on low heat for 15 minutes. Then the plums are added and cooked for another 5 - 10 minutes. For the shot, the sauce is thickened with flour and colored with a dash of soy sauce (be careful not to use too much). Then season with salt and pepper. It is best served with a pea rice.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.