Sauteed Medallions of Pork With Prunes

• 8 boneless pork loin slices, about 3 ounces each, trimmed of fat
• Salt and freshly ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons vegetable oil
• 1/4 cup finely chopped onion
• 1 teaspoon finely chopped garlic
• 1/4 cup port
• 1 teaspoon red-wine vinegar
• 1 cup fresh or canned chicken broth
• 24 pitted dried prunes
• 1 tablespoon tomato paste
• 2 tablespoons butter

1. Place pork slices in a flat dish.
2. Combine salt, pepper, cumin and paprika, and sprinkle the slices with this mixture on both sides.
3. Heat oil in a skillet large enough to hold the slices in one layer.
4. When oil is quite hot, add meat and cook over medium-high heat about 5 minutes or until browned.
5. Turn the slices and cook about 5 more minutes.
6. Reduce heat and continue cooking about 2 minutes more, turning the slices.
7. Transfer slices to a warm platter and keep warm.
8. Pour off the fat from skillet.
9. Add onion and garlic and cook, stirring, until onion is wilted and lightly browned.
10. Add wine, vinegar, chicken broth, prunes and tomato paste.
11. Stir to dissolve the brown particles that cling to the bottom of the pan.
12. Add any juices that have accumulated around the meat.
13. Simmer until the mixture is reduced to about 1 1/4 cups.
14. Add the butter and blend well.
15. Pour the sauce over the medallions and serve hot.

pork loin, salt, ground cumin, paprika, vegetable oil, onion, garlic, port, redwine vinegar, chicken broth, prunes, tomato paste, butter

Taken from cooking.nytimes.com/recipes/12113 (may not work)