4 pork medallions Salt and pepper Gf flour for dredging 2 Tablespoons butter 1 Tablespoon olive oil 6 Tablespoons cream sherry 2 Tablespoons cider vinegar 1/4 cup prunes, chopped 1 Tablespoons butter
In a small bowl mix together cream sherry, cider vinegar and prunes. Set aside.
Heat a heavy skillet to medium; just before cooking increase heat to medium-high. Add oil and 2 tablespoons butter to hot skillet. Salt and pepper medallions and dredge with flour. Add to pan and brown on each side, about 6 minutes total. Transfer meat to a plate, tent with foil.
Add sauce mixture to pan and let reduce by half. Add 1 tablespoon butter and whisk until glossy. Spoon sauce over medallions and serve.