1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
2. Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
3. Add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate, cover with foil and set aside.
4. Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
5. Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
6. Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
7. Lower the heat and simmer until the prunes are plumped, about 5 minutes.
8. Return the pork to the skillet; heat through.
9. Serve the pork and prunes on plates and top with the parsley.