Organic fresh figs add an elegant sweetness to medallions of pork tenderloin simmered in onions and port wine. This dish will impress dinner party guests and family alike and its so easy to make. Serve it with rice pilaf and French green beans cooked with a bit of butter and garlic.
Ingredients:
- 2 tsp olive oil
- 1 cup onions chopped (scallions or yellow onions)
- 1 cup port wine
- 1 cup homemade chicken stock
- salt and pepper to taste
- 1 tsp of thyme
- 1 bay leaf
- 1 pork tenderloin (3-4 oz per person), silver side trimmed, sliced into 1/2 inch medallions
- 8 large fresh figs, remove stem and quarter (2 figs per person)
- balsamic vinegar, 1 tsp or to taste
Method:
- Saute onions in olive oil until soft and fragrant.
- Add wine, stock, salt and pepper, thyme and bay leaf. Bring to a boil and reduce to half. Set aside.
- Flatten pork medallions a bit and season with salt and pepper.
- In a very hot skillet just wiped with olive oil, sear pork medallions for 30 seconds on each side and transfer to a plate.
- Return sauce pan to heat and add fresh figs, balsamic vinegar and pork medallions. Cook over medium high until pork is medium rare, about 5 minutes more.
- If sauce is too thin, remove medallions and figs, mix 1 tsp of corn starch in 2 Tbsp of cold water and blend into sauce until thicken and satiny.
- Plate medallions over figs and spoon over the sauce.
