Pork Medallions with Cream Sherry & Prunes
Posted on January 16, 2013 by Webdev
4 pork medallions
Salt and pepper
Gf flour for dredging
2 Tablespoons butter
1 Tablespoon olive oil
6 Tablespoons cream sherry
2 Tablespoons cider vinegar
1/4 cup prunes, chopped
1 Tablespoons butter
In a small bowl mix together cream sherry, cider vinegar and prunes. Set aside.
Heat a heavy skillet to medium; just before cooking increase heat to medium-high. Add oil and 2 tablespoons butter to hot skillet. Salt and pepper medallions and dredge with flour. Add to pan and brown on each side, about 6 minutes total. Transfer meat to a plate, tent with foil.
Add sauce mixture to pan and let reduce by half. Add 1 tablespoon butter and whisk until glossy. Spoon sauce over medallions and serve.
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