- Pork tenderloin - 1400 grams
- Olive oil - 1 st. a spoon
- Butter - 3 items. spoons
- Bulb - 1 piece
- Carrot - 1 piece
- Fresh thyme (twig) - 1 piece
- Bay Leaf - 1 piece
- White Wine - 250 Milliliters
- Meat broth - 250 Milliliters
- Cream - 250 Milliliters
- Prunes (without pits) - 200 Grams
With the pork tenderloin, remove all the films and pieces of fat. Cut the meat into pieces with a thickness of about 2.5 cm. We rub the pieces of meat with salt and pepper. In a thick-bottomed pan, we first warm up the olive oil, then melt it in cream. On medium-fast fire, fry our pieces until golden brown. On each side for about 2-3 minutes. When the meat is covered with about the same crust as in the photo - turn off the fire. Fried medallions piled on a plate, covered with foil and set aside. The remaining meat scraps (nothing, if with a small amount of fat) is finely chopped. Fry them for about 3-5 minutes until golden brown. In the meantime, cut the carrots (thin slices, or generally grate large) and onions (finely). Add the laurel leaf, thyme, onions and carrots to the pan. Fry for about 5 minutes on medium heat until the onion is soft. Then add the wine to the frying pan. Continue to cook until the wine is not evaporated almost completely (a little should remain). When the wine remains quite a bit, literally 1 tablespoon - pour into a saucepan of meat broth. We make fire minimal. Cook on low heat for about 30 minutes. The resulting mass is poured into a small saucepan, there also add cream and prunes (pitted). We put on a slow fire and cook for 15 minutes before thickening. Check for salt and pepper. Pork medallions are placed in a frying pan, immediately poured hot sauce and cook for 2-3 minutes over low heat. Immediately shift to plates and serve to the table. Bon Appetit! :)
Servings: 6-8