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Ingredientes
- 8 boneless pork loin slices, about 3 ounce. each, trimmed of fat
- Salt & freshly grnd pepper
- 1 teaspoon grnd cumin
- 1 teaspoon paprika
- 2 tbsp. vegetable oil
- 1/4 c. finely minced onion
- 1 teaspoon finely minced garlic
- 1/4 c. port
- 1 teaspoon red-wine vinegar
- 1 c. fresh or possibly canned chicken broth
- 24 pitted dry prunes
- 1 tbsp. tomato paste
- 2 tbsp. butter
Direcciones
- Place pork slices in a flat dish. Combine salt, pepper, cumin and paprika and sprinkle the slices with this mix on both sides. Heat oil in a skillet large sufficient to hold the slices in one layer. When oil is quite warm, add in meat and cook over medium-high heat about 5 min or possibly till browned. Turn the slices and cook about 5 more min. Reduce heat and continue cooking about 2 min more, turning the slices.
- Transfer slices to a hot platter and keep hot. Pour off the fat from skillet. Add in onion and garlic and cook, stirring, till onion is wilted and lightly browned. Add in wine, vinegar, chicken broth, prunes and tomato paste. Stir to dissolve the brown particles which cling to the bottom of the pan. Add in any juices which have accumulated around the meat. Simmer till the mix is reduced to about 1 1/4 c.. Add in the butter and blend well. Pour the sauce over the medallions and serve warm. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 12 servings | |
| Calories 425 | |
| Calories from Fat 131 | 31% |
| Total Fat 14.65g | 18% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.11g | |
| Cholesterol 165mg | 55% |
| Sodium 181mg | 8% |
| Potassium 1118mg | 32% |
| Total Carbs 12.09g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 7.0g | 5% |
| Protein 57.62g | 92% |
