8 boneless pork loin slices, about 3 oz. each, trimmed of fat
Salt & freshly ground pepper
1 tsp. ground cumin
1 tsp. paprika
2 tbsp. vegetable oil
1/4 c. finely chopped onion
1 tsp. finely chopped garlic
1/4 c. port
1 tsp. red-wine vinegar
1 c. fresh or canned chicken broth
24 pitted dried prunes
1 tbsp. tomato paste
2 tbsp. butter

Place pork slices in a flat dish. Combine salt, pepper, cumin and paprika and sprinkle the slices with this mixture on both sides. Heat oil in a skillet large enough to hold the slices in one layer. When oil is quite hot, add meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 more minutes. Reduce heat and continue cooking about 2 minutes more, turning the slices.

Transfer slices to a warm platter and keep warm. Pour off the fat from skillet. Add onion and garlic and cook, stirring, until onion is wilted and lightly browned. Add wine, vinegar, chicken broth, prunes and tomato paste. Stir to dissolve the brown particles that cling to the bottom of the pan. Add any juices that have accumulated around the meat. Simmer until the mixture is reduced to about 1 1/4 cups. Add the butter and blend well. Pour the sauce over the medallions and serve hot. Serves 4.