Equipment
* optional
Ingredients
Pork and Seasoning
- 700 g pork tenderloin, trimmed of silverskin
- 5 g kosher salt
- 2 g black pepper, freshly cracked
- 20 g all-purpose flour, for dredging
Aromatics and Cooking Fat
- 15 ml olive oil
- 2 shallot, finely minced
- 2 garlic, minced
- 3 fresh thyme, whole sprigs
Sauce Components
- 180 ml dry white wine
- 180 ml low-sodium chicken stock
- 15 g dijon mustard
- 150 g pitted prunes, halved
- 30 g unsalted butter, chilled and cut into cubes
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 427 kcal
- Protein
- 36 g
- Carbohydrates
- 34 g
- Fat
- 14 g
- Fiber
- 4 g
- Sodium
- 961 mg
- Saturated Fat
- 5 g
- Potassium
- 1275 mg
- Calcium
- 51 mg
- Iron
- 2.8 mg
- Magnesium
- 64 mg
- Phosphorus
- 525 mg
- Zinc
- 3.1 mg
- Vitamin A
- 68 mcg
- Vitamin C
- 3 mg
- Water
- 194 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the pork tenderloin thoroughly dry on all sides with paper towels on a dedicated cutting board, taking care to wash your hands and sanitize work surfaces immediately to prevent cross-contamination.
Trim away any tough silver skin with a sharp chef knife, then slice the tenderloin crosswise into twelve medallions roughly 2.5 cm (1 inch) thick.
Season both cut faces of each pork medallion evenly with kosher salt and freshly cracked black pepper.
Dredge each seasoned medallion lightly in all-purpose flour on a plate, tapping off all excess powder so only a translucent dusting remains.
Heat the olive oil in a large stainless steel skillet over medium-high heat at 190°C (375°F) until the oil shimmers across the surface.
Arrange the pork medallions in the hot skillet without crowding and sear undisturbed for 2 to 3 minutes until a rich golden-brown crust develops underneath.
Turn the medallions using tongs, sear the second side for 1 to 2 minutes until lightly browned, and transfer them immediately to a clean plate.
Reduce the skillet heat to medium, add the minced shallots to the remaining pan drippings, and sauté for 2 minutes while stirring with a wooden spoon until soft and translucent.
Add the minced garlic and fresh thyme sprigs to the skillet, stirring continuously for 45 seconds until fragrant.
Pour the dry white wine into the hot pan, using the wooden spoon to vigorously scrape loose all caramelized browned bits stuck to the bottom.
Simmer the wine over medium heat for 3 to 4 minutes until the liquid reduces in volume by approximately half.
Whisk in the low-sodium chicken stock, Dijon mustard, and halved pitted prunes, bringing the mixture up to a gentle simmer.
Nestle the pork medallions and any accumulated resting juices back into the skillet, spoon sauce over each piece, and simmer gently over low heat for 3 to 5 minutes until an instant-read digital meat thermometer inserted into the center of the thickest medallion registers 63°C (145°F).
Transfer the cooked medallions with tongs to a serving platter and allow them to rest undisturbed for at least 3 minutes to redistribute juices.
Remove the skillet from heat, discard the spent thyme sprigs, and vigorously swirl in the chilled cubed unsalted butter with the wooden spoon until an emulsion forms.
Ladle the warm white wine reduction and plumped prunes evenly over the rested pork medallions on the serving platter, and serve immediately.
Chef's Notes
- Always remove the tough silverskin from the pork tenderloin before cutting medallions. Silverskin does not dissolve during quick pan-searing and causes the medallions to cup and curl unevenly in the pan.
- A stainless steel skillet is ideal for this recipe because it produces a flavorful fond of caramelized meat sugars, which seamlessly deglazes into the white wine reduction.
- Do not skip the cold butter finish (monter au beurre). Swirling cold butter off the heat stabilizes the sauce and creates a velvety, luxurious body without requiring heavy cream.
- Ensure pork reaches a safe minimum internal temperature of 63°C (145°F) followed by a mandatory 3-minute rest, which keeps the lean meat tender and juicy.
Storage
Refrigerator: 3 days — Cool promptly and transfer to an airtight container within 2 hours of cooking.
Freezer: 2 months — Store in a sealed freezer-safe container completely submerged in the sauce to prevent freezer burn.
Reheating: Reheat gently in a covered skillet over medium-low heat with a splash of water or broth until the internal temperature reaches at least 74°C (165°F).
Troubleshooting
Pork medallions are dry or stringy
Cause: The meat was kept in the simmering sauce too long and exceeded the target internal temperature of 63°C (145°F)
Fix: Cannot be fixed, but slicing the medallions across the grain and spooning extra sauce over them will mask the dryness
Prevention: Check internal temperature early at the 3-minute mark using an instant-read digital thermometer and pull immediately at 63°C (145°F)
Sauce tastes harsh and overly acidic
Cause: The white wine was not reduced sufficiently before adding the stock, leaving raw alcohol and harsh volatile acids
Fix: Swirl in an additional 10g of cold unsalted butter and a pinch of brown sugar to soften the acidity
Prevention: Ensure the wine reduces by at least half and stops smelling of sharp raw alcohol before pouring in the chicken stock
Pan sauce is greasy and separated rather than velvety
Cause: The butter was added while the pan was still over direct heat or brought to a boil after butter was added
Fix: Whisk in 15 ml of cold chicken stock or water vigorously over low heat to pull the emulsion back together
Prevention: Always take the skillet completely off the heat source before swirling in cold butter
Cultural Context
Pairing pork with sweet dried fruit is a historic cornerstone of French culinary tradition, most notably celebrated in the Loire Valley as Noisettes de Porc aux Pruneaux. The combination flourished in regional Renaissance cooking, where tart local white wines balanced rich pan sauces and sweet dried plums from nearby Tours. This recipe honors that heritage by utilizing modern sear-and-simmer technique for a balanced bourgeois dinner dish.
