Pork Medaillons with Prunes and Borgonzola

By tunes

Ingredients

• 8 small pork or pork loin medaillons
• 3 tbsp (60 mL) olive oil
• 1/2 oz (15 g) butter
• 1 oz (30 g) shallots, chopped
• 1/2 cup (125 mL) white wine
• 1/2 cup (125 mL) port wine
• 1/2 tsp (2.5 mL) fresh basil
• 2 oz (60 g) Canadian Borgonzola or Bleubry cheese
• 16 pitted prunes
• Salt and freshly ground pepper

Details

Servings 4

Preparation

Step 1

In a frying pan, sauté medaillons in olive oil and butter until lightly browned. Season, remove from pan and set aside.

Drain off excess fat, add chopped shallots, white wine and port. Reduce a little, then blend in Canadian Borgonzola and fresh basil. Add prunes and medaillons, then simmer to finish cookinng (be careful not to overcook