Pork Medallions With Fig & Port Wine Sauce Recipe

Name: Pork Medallions With Fig & Port Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 small dried mission figs, stemmed; 1 cup tawny port; 2 teaspoons extra virgin olive oil, divided; 1 tablespoon extra virgin olive oil, divided; 1 cup thinly sliced onion; 1 cup reduced-sodium chicken broth; 1 teaspoon chopped fresh thyme; 1 bay leaf; 1 teaspoon balsamic vinegar (or to taste); 1/2 teaspoon kosher salt, divided; fresh ground pepper; 1 pork tenderloin, trimmed and sliced into 1-inch-thick medallions (1-1 1/4 pounds); 1/4 cup all-purpose flour

Servings: persons

16 small dried mission figs, stemmed
1 cup tawny port
2 teaspoons extra virgin olive oil, divided
1 tablespoon extra virgin olive oil, divided
1 cup thinly sliced onion
1 cup reduced-sodium chicken broth
1 teaspoon chopped fresh thyme
1 bay leaf
1 teaspoon balsamic vinegar (or to taste)
1/2 teaspoon kosher salt, divided
fresh ground pepper
1 pork tenderloin, trimmed and sliced into 1-inch-thick medallions (1-1 1/4 pounds)
1/4 cup all-purpose flour

1
Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.
2
Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft and translucent, 4 to 6 minutes. Add broth, thyme, bay leaf and the fig-port mixture. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Season with vinegar, 1/4 teaspoon salt and pepper. Set aside.
3
Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.
4
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the medallions and cook until browned, 2 to 3 minutes per side. Add the reserved fig-port sauce; bring to a simmer and cook until the pork is cooked, but still a little pink in the center, about 2 minutes. The sauce should be syrupy. If not, remove the medallions with a slotted spoon to a platter and tent with foil to keep warm. Boil the sauce until its reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 small dried mission figs, stemmed, 1 cup tawny port, 2 teaspoons extra virgin olive oil, divided, 1 tablespoon extra virgin olive oil, divided, and more.

Yes, Pork Medallions With Fig & Port Wine Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Medallions With Fig & Port Wine Sauce

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