Pork Medallions With Fig Port Wine Sauce

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Yummy pork tenderloin with a surprisingly elegant finish.

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Steps

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Place figs in a small microwavable bowl and cover with port.

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Cover the bowl and microwave on high for 3 minutes.

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Heat 2 teaspoons oil in a small saucepan over medium heat.

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Add onion and cook , stirring , until soft and translucent , 4 to 6 minutes.

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Add broth , thyme , bay leaf and the fig-port mixture.

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Bring to a boil and cook until reduced by half , 10 to 12 minutes.

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Season with vinegar , 1 / 4 teaspoon salt and pepper.

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Set aside.

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Sprinkle both sides of pork medallions with the remaining 1 / 4 teaspoon salt and pepper and dredge lightly with flour , shaking off the excess.

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Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.

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Add the medallions and cook until browned , 2 to 3 minutes per side.

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Add the reserved fig-port sauce.

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Bring to a simmer and cook until the pork is cooked , but still a little pink in the center , about 2 minutes.

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The sauce should be syrupy.

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If not , remove the medallions with a slotted spoon to a platter and tent w.

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Ingredients

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dried mission figs, tawny port, extra virgin olive oil, onion, reduced-sodium chicken broth, fresh thyme, bay leaf, balsamic vinegar, kosher salt, fresh ground pepper, pork tenderloin, all-purpose flour