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Pork Medallions with Plum-Onion Marmalade

Pan-fry pork tenderloin, then whip up a pan sauce with onions, dried plums, honey and vinegar, with a touch of fresh mint for bold flavor.

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Prep Time   15 minutes Cook Time   15 minutes Serves  4

Ingredients

2 pounds pork tenderloin
2 tablespoons butter, divided
2 cups sliced onions
1/3 cup (about 2 ounces) coarsely chopped dried plums
1/4 cup sherry vinegar
2 tablespoons honey
1 tablespoon finely chopped fresh mint leaves
Mint sprigs (optional)


Directions

Cut pork crosswise into 1-inch thick slices. Place pork on cutting board or between 2 sheets of plastic wrap. Using your hands, press down lightly to flatten to 1/2-inch thickness. In large nonstick skillet, heat 1 tablespoon of the butter over medium heat until melted. Add pork; cook 4 to 6 minutes for medium doneness, turning once. Remove from pan. Tent with aluminum foil to keep warm.

In same skillet, heat remaining butter over medium heat until melted. Add onions; cook 4 to 6 minutes or until soft and golden, stirring occasionally. Stir in dried plums, vinegar and honey; cover and cook 5 minutes. Stir in chopped mint. Spoon marmalade onto 4 serving plates. Top each with 2 to 3 pork medallions. Garnish with mint sprigs, if desired.


Nutrition Facts

Calories
400
Cholesterol
163mg
% of Calories from Fat
31%
Total Fat
14g
Sodium
118mg
Carbohydrate
19g
Protein
49g
Fiber
2g
Potassium
1076mg

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