Pork Medallions with California Prune and Onion Marmalade

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

Makes: 4Prep Time: 15 minutesCook Time: 15 minutes
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INGREDIENTS

  •  
  • 900g pork tenderloin
  • 2 tbsp butter
  • 2 cups sliced onions
  • 1/3 cup chopped California Prunes
  • 1/4 cup sherry vinegar
  • 2 tbsp honey
  • 1 tbsp chopped fresh mint
  • mint sprigs (optional)
  •  

DIRECTIONS

  1. Cut pork crosswise into 2.5cm thick slices.
  2. Place pork on cutting board or between 2 sheets of plastic wrap.
  3. Using your hands, press down lightly to flatten to 1cm thickness.
  4. In large nonstick skillet, heat 1 tablespoon of the butter over medium heat until melted.
  5. Add pork; cook 4 to 6 minutes for medium doneness, turning once. Remove from pan. Tent with aluminum foil to keep warm.
  6. 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.
  7. Stir in California Prunes, vinegar and honey; cover and cook 5 minutes.
  8. Stir in chopped mint.
  9. Spoon marmalade onto 4 serving plates.
  10. Top each with 2 to 3 pork medallions. Garnish with mint sprigs, if desired.

NUTRITION FACTS

CALORIES400
PERCENTAGE CALORIES FROM FAT31
TOTAL FAT14
PROTEIN49
SODIUM118
CHOLESTEROL163
CARBOHYDRATE19
POTASSIUM1076