Pork Medallions with Olives and Prunes

Instructions

1. Cut tenderloin into 1-inch rounds and season each side with salt and pepper.
2. In a bowl add wine, brown sugar, prunes, capers, olives, vinegar, garlic, bay leaves, oregano and ¼ cup olive oil and set aside.
3. Heat a large pan over high heat with remaining olive oil and cook each medallion until browned, approximately 2-3 minutes on each side.  Transfer cooked pork onto a plate and set aside.
4. In the same pan, add the reserved mixture and bring to a boil. Add butter and simmer for another 6-8 minutes until slightly reduced. Return tenderloin medallions back to the pan until heated through. Sprinkle with parsley.
5. Transfer pork medallions to a platter and spoon pan sauce over. Garnish with parsley.
6. Heat Main St Bistro Baked Scalloped Potatoes per package instructions and serve.