1 Tablespoon olive oil 1 Tablespoon butter 4 pork medallions Salt and pepper 6 Tablespoons cream sherry 2 Tablespoons cider vinegar 1/4 cup prunes, chopped 1 Tablespoon butter
Directions
In a large skillet heat oil and butter over medium-high heat.
Season medallions with salt and pepper and add to skillet; browning well on both sides. Remove from skillet; tent with foil to keep warm; set aside.
In a small bowl, combine sherry, vinegar and prunes; set aside.
Return skillet to heat,reduce heat to medium and add sherry, vinegar and prunes. Cook and scrape up browned bits. Let sauce reduce by half. Add butter; blend in and serve sauce over medallions.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
