(Preparation time 15 minutes; serves 4.)
2 Tbsp. unsalted butter
Pork Tenderloin, (plain, i.e. unseasoned) about 2 lbs., sliced into 1 inch medallions – You should have about 16-18 pieces
24-30 Ready-to-Serve Prunes, drained and pitted (between 1 and 2 for each medallion). As an alternative, soak dried, pitted prunes in 1 quart of boiled water. In either case reserve about 1/4 cup of liquid to enhance the sauce. Or an even better suggestion soak them in Calvados as suggested by Jeannie.
1/2 cup Calvados
Salt and Freshly Ground pepper to taste
1. In a 12 inch non-stick skillet, on high heat, melt the butter.
2. Add the Pork Medallions, sprinkle with salt & pepper to taste and sauté for 10 minutes, turning several times to brown evenly.
3. When browned, add the prunes and then the Calvados. Shut the heat and ignite the Calvados.
CAUTION: When igniting, stand back from the stove, and if you have a vent fan directly over the stove be sure to shut it before igniting the Calvados.
4. Once ignited return heat to low, and with long tongs, carefully turn the medallions several times times to coat them well with the sauce, continuing cooking 2 to 3 minutes longer.
5. Place 4 to 5 medallions on each plate, cover with an equivalent number of prunes and 2 or 3 extra, and pour the sauce over all. Serve immediately with vegetable of choice, or a small salad.
Please refer to Pork & Prunes – Yum or Yuck?