Pork medallions with fig sauce
Prep:
10 mins
Cook:
30 mins
This dish highlights how deliciously pork complements the sweet and tart flavours of the figs.
16 small dried figs, stemmed
235ml port or dessert wine
2 tsp olive oil, plus 1 tbsp, divided
1 onion, thinly sliced
235ml chicken stock
1 tsp fresh thyme, chopped
1 bay leaf
1 tsp balsamic vinegar, or more to taste
½ tsp salt
1 pork tenderloin, trimmed and sliced into -thick medallions
4 tbsp plain flour
Place the figs in a small microwavable bowl and cover with port.
Cover the bowl and microwave on high for 3 minutes.
Heat the oil in a small saucepan over medium heat.
Add the onion and cook, stirring, until soft. About 5 minutes.
Add the stock, thyme, bay leaf and the fig with port mixture.
Bring to a boil and cook until reduced by half.
Add the vinegar, ¼ teaspoon of salt and pepper then set aside.
Sprinkle both sides of the pork medallions with a ¼ teaspoon of salt and pepper and dredge through the flour, shaking off the excess.
Heat the remaining 1 tablespoon oil in a large non-stick skillet over medium-high heat.
Add the medallions and cook until browned on both sides.
Add the reserved fig-port sauce and bring to a simmer.
Cook until the pork is cooked, but still a little pink in the centre, about 2 minutes.
Boil the sauce until it's syrupy.
Discard the bay leaf and serve the sauce over the medallions.
Serves
4
Preparation Time
10 minutes
Cooking Time
30 minutes
Main ingredients
Flour, Fruit, Alcohol, Pork, Oil, Stock/Broth
Recipe Type
Dinner, Entertaining
Level of Difficulty
Easy
