1/4 cup extra-virgin olive oil
1 3/4 to 2 pounds pork tenderloins, sliced 1 inch thick
Salt and freshly ground pepper
2 red onions, sliced
2 cups merlot wine
18 pitted prunes (6 ounces), halved
1 cup chicken broth
1/4 teaspoon ground nutmeg
1 pinch ground cinnamon
2 tablespoons butter
Fresh flat-leaf parsley, coarsely chopped (2 generous handfuls)
Crusty whole grain rolls, to pass around the table
In a large nonstick skillet, heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper. Add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate, cover with foil and set aside.
Add the remaining 2 tablespoons olive oil, 2 turns of the pan, to the skillet. Add the onions and cook until softened, about 5 minutes. Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes. Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon pepper. Lower the heat and simmer until the prunes are plumped, about 5 minutes. Return the pork to the skillet; heat through. Add the butter to the sauce and stir until melted.
Serve the pork and prunes on plates and top with the parsley. Pass the roll around the table.
Serves: 4