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1
Place dry mushrooms in a heatproof bowl and pour boiling broth over them.
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2
Let stand to soften, about 30 minutes.
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3
Line a small strainer with a coffee filter and strain mushroom liquid through filter and into a bowl or measuring cup.
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4
Squeeze mushrooms to extract any excess liquid, straining into a container to reserve liquid.
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5
Rinse reconstituted dried mushrooms to remove any grit, pat dry with paper towels and finely chop.
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6
In a large skillet, heat a tablespoon olive oil and a tablespoon of butter over medium-high heat.
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7
Season pork on all sides with salt and pepper.
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8
Add it to pan and sear, turning it to brown on all sides, 3-4 minutes.
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9
Reduce heat to medium, cover and cook until medium-rare and internal temperature is 145-150 degrees F, 10-12 minutes.
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10
Transfer to a warmed platter and loosely cover with foil to keep warm.
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11
Heat a half tablespoon olive oil and half tablespoon of butter in a medium skillet over medium-high heat.
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12
Add shiitakes and cook until they release their juices and are tender and lightly browned, about 5 minutes.
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13
Season with salt and pepper, remove from heat and set aside.
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14
Heat remaining half tablespoon olive oil and half tablespoon of butter in a small saucepan over medium heat.
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15
Add shallot and cook until softened, about 5 minutes.
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16
Add wine, reserved mushroom liquid and chopped figs, bring to a boil and reduce by half.
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17
Add wine reduction to skillet used to cook pork.
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18
Bring to a boil, scraping the pan with a wooden spoon to remove any brown bits.
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19
Stir in thyme and demi-glace, if desired.
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20
Add chopped porcini mushrooms.
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21
Remove pan from heat and swirl in the remaining tablespoon butter.
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22
Salt and pepper to taste.
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23
Cut pork into 1-inch thick medallions and return them to pan to heat through.
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24
Briefly return pan with mushrooms to heat to warm.
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25
Divide the medallions among four dinner plates.
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26
Spoon fig and mushroom sauce on top of medallions and top each portion with a spoonful of shiitakes.
