Pork medallions with fig sauce
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
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