Greek Skillet Pork Tenderloin with Prunes and Red Wine Sauce

Trim the silver skin from the pork tenderloin, pat it dry, and cut it into medallions about 2.5-3 cm thick. Gently flatten them with your hand, then season both sides with salt and pepper. Halve the prunes. Finely chop the onion, and crush or mince the garlic cloves.

Heat the extra virgin olive oil in a large, heavy skillet over medium-high heat. Add the pork tenderloin medallions and sear for 2-3 minutes per side until a nice golden-brown crust forms, making sure the centre stays juicy and tender. Transfer the meat to a plate and cover loosely with foil to rest and keep warm.

In the same skillet, with the remaining pan juices, add the finely chopped onion and sauté over medium heat for about 3-4 minutes until translucent. Add the crushed garlic and fresh thyme sprigs, then sauté for another minute until fragrant.