Pork Medallions in Fig and Port Wine Sauce
16 small Mission figs, stemmed
1 cup Tawny Port
2 tsp plus 1 tbsp Extra Virgin Olive Oil, divided
1 cup thinly sliced onion
1 cup chicken broth
1 tsp chopped fresh thyme
1 bay leaf
1 tsp balsamic vinegar, or more to taste
½ tsp kosher salt, divided
Freshly ground black pepper to tast
1 pork tenderloin (1 to 1 ¼ pounds) trimmed and sliced into 1-inch thick medallions
¼ cup flour
- Place figs in a small, microwave-safe bowl and add the port. Cover and microwave on high for 3 minutes.
- Heat 2 tsp oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft, about 4 to 6 minutes. Add broth, thyme, bayleaf, and the fig-port mixture. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Season with vinegar, ¼ tsp salt and pepper. Set aside.
- Sprinkle both sides of the pork medallions with the remaining salt and pepper and dredge lightly in flour, shaking off excess.
- Heat the remaining tablespoon of oil in a large, non-stick 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 and keep warm. Boil the sauce until reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.
Copyright © 2001-2012 by The Still Waters Group
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