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Serbian Pork Medallions with Plum Sauce
Svinjski Medaljoni sa Å ljivama
Tender pork medallions pan-seared and served with a rich, slightly sweet and tart plum sauce, often enhanced with a touch of brandy and spices. This dish highlights the Serbian love for fruit-based sauces with savory meats.
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- 600 g Pork tenderloin(cut into 1-inch thick medallions)
- 4 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Butter
- 2 tbsp Olive oil
- 2 medium Shallots(finely chopped)
- 2 cloves Garlic(minced)
- 200 g Pitted prunes(chopped)
- 120 ml Red wine
- 240 ml Chicken or pork broth
- 30 ml Brandy or Slivovitz (plum brandy)(optional)
- 1 tbsp Honey or brown sugar(to taste)
- 0.25 tsp Cinnamon
- 1 piece Bay leaf
ðšâð³ äœãæ¹
- 1
Pat the pork medallions dry with paper towels. In a shallow dish, combine flour, salt, and pepper. Dredge each pork medallion in the flour mixture, shaking off excess.
- 2
Heat butter and olive oil in a large skillet over medium-high heat. Sear the pork medallions for 3-4 minutes per side until golden brown and cooked through. Remove pork from skillet and set aside.
- 3
Reduce heat to medium. Add chopped shallots to the skillet and sauté until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the chopped prunes, red wine, broth, brandy (if using), honey, cinnamon, and bay leaf. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan.
- 5
Let the sauce simmer gently for 10-15 minutes, or until it has thickened slightly and the prunes have softened. Remove the bay leaf.
- 6
Return the pork medallions to the skillet and spoon the plum sauce over them. Simmer for another 2-3 minutes to heat the pork through and allow the flavors to meld.
- 7
Serve the pork medallions hot, generously topped with the plum sauce. Garnish with fresh parsley if desired.
ð¡ ããã®ã³ã
- âEnsure pork is not overcooked to maintain tenderness.
- âAdjust sweetness of the sauce with honey or brown sugar to your preference.
- âSlivovitz, a traditional Serbian plum brandy, adds an authentic depth of flavor.
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- Add a pinch of ground cloves or nutmeg to the sauce for extra warmth.
- Incorporate a splash of balsamic vinegar for added tang.
- Serve with a side of mashed potatoes or polenta.