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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)
% of Calories from Fat 31%
California Dried Plum Board - www.californiadriedplums.org/
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