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
- 500 g pork fillet (s)
- 250 g prunes
- 0.25 liter ¼ white wine
- 0.5 ½ cup cream
- 0.25 liter ¼ broth
- some flour
- some butter
- soy sauce
- salt and pepper
Print Recipe
Pin Recipe 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.
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