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Dash of Diamonds and Pinch of Pearls Sweepstakes

Pork Medallions with Fig & Port Wine Sauce

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  45 Minutes
  4 servings
This dish showcases how deliciously pork complements the sweet and tart tastes of fruit.
RECIPE INGREDIENTS
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

Ingredient Note:  What differentiates tawny from ruby port is that tawny is aged in oak, turning its ruby color toward brown.
Pork Medallions with Fig & Port Wine Sauce Recipe at Cooking.com
DIRECTIONS
Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.


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.


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


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 394
Fat. Total: 10g
Protein: 26g
Carbohydrates, Total: 34g
Fat, Saturated: 2g
Fiber: 4g
Cholesterol: 64mg
Sodium: 230mg
% Cal. from Fat: 23%
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