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Pork Medallions with Fig & Port Wine Sauce

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Pork Medallions with Fig & Port Wine Sauce

Burris, Ken

45 mins total
45 mins prep

395 calories/serving

Recipe Filed Under
Pork, Fruit, American, Italian, Mediterranean, Braising, Easy, Low Fat, Healthy, Main Dish, Dinner, Father's Day, Fall, Winter, Christmas, Easter, Birthday, Mother's Day, Housewarming, New Year, Entertaining

Provided By: EatingWell

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This dish showcases how deliciously pork complements the sweet and tart tastes of fruit.

Ingredients

Serves:

16 small dried Mission figs, stemmed

1 cup tawny port (see Note)

2 teaspoons extra-virgin olive oil, plus 1 tablespoon, divided

1 cup onion thinly sliced

1 cup reduced-sodium chicken broth

1 teaspoon fresh thyme, chopped

1 bay leaf

1 teaspoon balsamic vinegar, or more to taste

1/2 teaspoon kosher salt, divided

Freshly ground pepper to taste

1 pork tenderloin (1-1 1/4 pounds), trimmed and sliced into 1-inch-thick medallions

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 it’s reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.

Note: What differentiates tawny from ruby port is that tawny is aged in oak, turning its ruby color toward brown.