Pork Medallions with Fig & Port Wine Sauce

  • Active Time 45m
  • Total Time 45m

4 servings

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


  • 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 to 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.


Place the figs in a small microwavable bowl and cover with the port. Cover the bowl and microwave on High for 3 minutes.

Heat 2 teaspoons oil in a small saucepan over medium heat. Add the onion and cook, stirring, until soft and translucent, 4 to 6 minutes. Add the 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 the vinegar, 1/4 teaspoon salt and pepper. Set aside.

Sprinkle both sides of the pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with the 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 Publisher. All rights reserved.

RecID 7735

nutrition information per serving

394 calories; 10g total fat; 2g total saturated fat; 64mg cholesterol; 230mg sodium; 34g carbohydrates; 4g fiber; 26g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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