Season pork with salt. Spread Dijon mustard to cover pork completely. Cover pork with breadcrumbs. Combine prunes and wine in a small saucepan and bring to a simmer. Set aside for 10 minutes and cool. Pre heat oven to 400°..
In a 9 or a 12 inch non-stick skillet cover sides with 2 tablespoons of butter. Starting in the middle of the pan, place potato slices in a spiral, overlapping each slice, moving towards the edge of the pan. Over the potatoes, evenly place 2 tablespoons of butter, ½ of the onions, 3 bay leaves, ½ of the thyme, ½ of prunes, salt. Repeat with ½ of remaining potato slices. Evenly cover with remaining, onion, prunes, Bay leaves, thyme, salt, and ground pepper. Cover with remaining layer of potato slices. Add chicken stock. Place pan in oven.
While potatoes are cooking, warm oil in a large skillet over medium-high heat. When oil is hot, add pork and cook until brown on all sides. When potatoes begin to soften and edges are brown, place pork on top of potatoes. Cover pan and lower oven tempeture to 300°. Cook until Pork reaches an internal temp. of 160 . Remove from oven and set aside for 10 minutes, then slice into medallions. Using oven mittens, place serving platter on top of pan, turn pan and platter upside-down. Arrange potatoes and pork medallions on serving platter.
Serves With
Chateau Thivin Cote de Brouilly available at www.thewinecountry.com
Originally Submitted
6/30/2009
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