Pork Loin Medallions With Prune Wine Sauce

Dishplay_it with Myriam
by Dishplay_it with Myriam
10 servings
30 min

New Year Eve is today, and here is my favorite family recipe to welcome the new year: Pork loin with wine prune sauce.

Everyone has a dinner tradition, and this is my family's best kept secret to the perfect juice pork loin medallions covered with this velvety prune wine sauce, or just perfect to enjoy by itself.

The key of this recipe is dry rub to infuse the pork with flavors while is nicely seared in a hot cast iron pan. On this same pan you can add the prunes, wine and water to slowly roast to perfection.

Here is the Pork loin dry rub:

  • 1 Tbsp smoked paprika
  • 1/2 Tsp pepper
  • 1 Tsp citrus salt or just salt
  • 1 tsp oregano
  • 1 tsp of garlic powder
  • 1/2 tsp of turmeric powder

Once the rub seasonings are infused int he pork after the marinate time, then is time to slightly seared to keep all the juices in, and then add the other ingredients like prune and wine to slowly roasted in the oven. My favorite garnish for this dish are pomegranates, that are in season, and fresh chopped parsley.

Let's Dishplay it together and ELEVATE. home cooked meals!

Cheers to new recipes and happy fun eats.



A delicious pork loin medallion with this velvety prune and wine sauce to elevate your Ne Year's Eve dinner!

The key to the flavors are on this dry rub.

Add the prunes, wine, garlic and rosemary to roast to perfection.

First place the medallion in a platter to then add the sauce and garnish with pomegranate seeds and fresh parsley.

Happy New Year from my kitchen to yours.

Cheers to new recipes!



Pork Loin Medallions With Prune Wine Sauce
Recipe details
  • 10  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • Pork loin  seasoning and sauce
  • 1 Tbsp smoked paprika 
  • 1/2 Tsp pepper 
  • 1 Tsp citrus salt or just salt 
  • 1 tsp oregano  
  • 1 tsp of garlic powder  
  • 1/2 tsp of turmeric powder  
  • 2 Tbsp of extra virgin olive oil
  • 10 prunes
  • 1/4 cup of red wine
  • 1 sprig of rosemary,
  • 3 large cloves of garlic,
  • 3/4 of cup of water 
  • parsley
  • pomegranate seeds for garnish

Pad dry the pork loin, then drizzle olive oil or avocado oil. The. Add the dry seasoning mix and cover all. Cover and let it rest for 20
In a hot cast iron pan, drizzle avocado oil and sear each side for about 4 minutes or 3 minutes. 
Then place the seared pork loin into a Pyrex, add 1/4 cup of red wine, 10 prunes, 1 sprig of rosemary, 3 large cloves of garlic, and add 3/4 of cup of water 
Then cook in the oven x 20 minutes 
(A good rule of thumb is to cook pork loin 25 minutes per pound at 350 degrees F (177 degrees C). The internal temperature should be at least 145 degrees F (63 degrees C), so use a thermometer to know when it's done. You'll want to let your pork loin rest at least three minutes before serving.)
When ready remove from Oven and cover with foil and let it rest x 10 min 
Remove the rosemary sprig and use the leftover juices, garlic and pibes and blended to smooth consistency ( add a little water if needed). 
Slice the pork and pour over the sauce 
Garnish with parsley and pomegranate seeds