Pork Medallions With Prunes And Red Wine

• 4 tablespoons extra virgin olive oil
• 2 lbs pork tenderloin, sliced one inch thick
• 2 large sweet onions, sliced thin
• 2 cups merlot
• 20 dried pitted prunes, halved
• 1 cup chicken broth
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1 cup fresh flat-leaf parsley, coarsely chopped

1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
2. Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
3. Add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate, cover with foil and set aside.
4. Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
5. Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
6. Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
7. Lower the heat and simmer until the prunes are plumped, about 5 minutes.
8. Return the pork to the skillet; heat through.
9. Serve the pork and prunes on plates and top with the parsley.

extra virgin olive oil, pork tenderloin, sweet onions, merlot, prunes, chicken broth, nutmeg, cinnamon, parsley

Taken from www.food.com/recipe/pork-medallions-with-prunes-and-red-wine-211643 (may not work)