Combine first 4 ingredients in a small bowl; sprinkle evenly over pork. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add pork, and cook for 2 minutes on each side or until browned. Add shallots and butter; cook 30 seconds or until butter melts, stirring frequently. Add plums, wine, and broth, turning pork to coat. Cover, reduce heat to medium-low, and cook 2 minutes or until pork is done. Sprinkle with parsley.
I have made this several times. It is one of my wife's favorites and guests have really liked it. I have usually prepared it according to the recipe and would give it a high marks as is. this time I varied the recipe slightly by butterflying a pork loin, browning everything as instructed, rolling the pork loin with plum mix in the pork loin, tying it together, and baking it until done (10-15 minutes) in the remaining sauce. It came out great. it looked dramatic and the prep and cooking time was under 45 min.
After reading all the great reviews I was sooo excited to try this recipe. For the life of me I cannot figure out where I possible went wrong. I followed the recipe to the T, and although the prunes were deliciously sweet and the pork came out juicy, there was absolutely zero flavor! So dissapointing! Needless to say I will not be making this again.
WOW. SO EASY AND SO DELISH!! LAYLA MUST HAVE DONE SOMETHING WRONG. I USED TWO BONELESS SKINLESS BREASTS (NO PORK ON HAND) BUT SINCE THEY ALMOST CAME TO A POUND I KEPT THE PROPORTIONS THE SAME EXCEPT USED LESS PRUNES BECAUSE A WHOLE CUP SEEMED LIKE TOO MUCH FOR TWO SERVINGS. THERE WAS ALOT OF JUICE SO I COOKED IT DOWN AND CONCENTRATED IT TO A FAIRLY THICK CONSISTENCY AND IT WAS WONDERFUL. I SERVED IT WITH BROWN RICE BUT I THINK IT SCREAMED FOR MASHED POTATOES. NEXT TIME I'LL TRY PORK AND MAYBE ADD A PINCH OR TWO OF CAYENNE CUZ IT TASTES A LITTLE INDIAN. HIGHLY RECOMMEND AND WOULD SERVE TO COMPANY AND IT'S SO EASY!! DEFINITELY COOK THE SAUCE DOWN.
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