Pork Medallions With Fig & Port Wine Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Yummy pork tenderloin with a surprisingly elegant finish. 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 |
Directions:
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.
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