Pork Medallions With Prunes And Red Wine

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
652
FAT
136%
CHOL
8%
SOD
111%

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Ingredients for 4 servings

1/4 cup EVOO (extra virgin olive oil)

1 3/4 to 2 pounds pork tenderloin, sliced 1 inch thick

Salt and pepper

2 red onions, sliced

2 cups merlot wine

18 pitted prunes, cut in half

1 cup chicken broth

1/4 teaspoon freshly ground nutmeg

1 pinch ground cinnamon

2 tablespoons butter

2 handfuls chopped fresh parsley (flat leaf)

Crusty bread to pass around the table

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