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Ingredients

• 1/4 cup EVOO (extra virgin olive oil)
• 1 3/4 to 2 pounds pork tenderloin, sliced 1 inch thick
• Salt and pepper
• 2 red onions, sliced
• 2 cups merlot wine
• 18 pitted prunes, cut in half
• 1 cup chicken broth
• 1/4 teaspoon freshly ground nutmeg
• 1 pinch ground cinnamon
• 2 tablespoons butter
• 2 handfuls chopped fresh parsley (flat leaf)
• Crusty bread to pass around the table

Description

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