Pork medallions with fig sauce

Prep: 10 mins
Cook: 30 mins
Pork medallions with fig sauce
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.


Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients
Flour, Fruit, Alcohol, Pork, Oil, Stock/Broth

Recipe Type
Dinner, Entertaining

Level of Difficulty

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