Medallions of Pork Studded with Prunes

Name: Medallions of Pork Studded with Prunes (Médaillons de porc piqués aux pruneaux)
Cuisine: French
Ingredients: 8 pork medallions (from the tenderloin), about 50 g (2 oz) each, well trimmed of fat; 8 prunes, soaked in hot China tea, and stones removed; 8 prunes, soaked in hot China tea, and stones removed; 150 ml (¼ pt) brown veal stock; 50 g (2 oz) each of carrots and turnips, cut into julienne strips; 50 g (2 oz) each of carrots and turnips, cut into julienne strips; salt and freshly ground pepper; salt and freshly ground pepper; 15 ml (1 tbsp) chopped parsley to garnish

Médaillons de porc piqués aux pruneaux

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

8 pork medallions (from the tenderloin), about 50 g (2 oz) each, well trimmed of fat
8

Europe
France
Switzerland
Main course
Gluten-free

Method

Make two small holes in each piece of pork with a sharp knife.
Cut four of the prunes into four, and press two pieces into each medallion of pork. Season with salt and pepper.
Sauté the medallions slowly in a non-stick frying pan for 4-5 minutes, turning once. Remove from the pan and keep warm.
Add the veal stock to the pan and boil down until