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Servings 4
Prep Time  10 Minutes
Cook/Bake Time   20 Minutes


    2 pounds pork tenderloin
    2 tablespoons butter, divided
    2 cups sliced onions
    1/3 cup (about 2 oz) coarsely chopped dried plums
    1/4 cup sherry vinegar
    2 tablespoons honey
    1 tablespoon finely chopped fresh mint leaves
    Mint sprigs (optional)


Cut pork crosswise into 1-inch thick slices. Place pork on cutting board or between 2 sheets of plastic wrap. Using your hands, press down lightly to flatten to 1/2-inch thickness.

In large nonstick skillet, heat 1 tablespoon of the butter over medium heat until melted.

Add pork; cook 4 to 6 minutes for medium doneness, turning once. Remove from pan. Tent with aluminum foil to keep warm.

In same skillet, heat remaining butter over medium heat until melted.

Add onions; cook 4 to 6 minutes or until soft and golden, stirring occasionally.

Stir in dried plums, vinegar and honey; cover and cook 5 minutes.

Stir in chopped mint.

Spoon marmalade onto 4 serving plates. Top each with 2 to 3 pork medallions.

Garnish with mint sprigs, if desired.

    Nutritional Information (per serving)
    Calories 400 
    Cholesterol  163mg
    % of Calories from Fat 31% 
    Fat  14g
    Sodium 118mg 
    Carbohydrates  19g
    Protein  49g
    Fiber  2g 

California Dried Plum Board -

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