This recipe is so good, I just had to update it after making it last night for Monica and her children. As suggested by Jeannie, try soaking the dried prunes in Calvados! I will try that the next time.
(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.
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