This dish showcases how deliciously pork complements the sweet and tart tastes of fruit.
Active Time: 45 minutes |
Total Time: 45 minutes
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
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.
Per serving :
10 g Fat;
2 g Sat;
6 g Mono;
64 mg Cholesterol;
34 g Carbohydrates;
26 g Protein;
4 g Fiber;
230 mg Sodium;
618 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 fruit, 1 other carbohydrate, 3 1/2 lean meat
Tips & Notes
Note: What differentiates tawny from ruby port is that tawny is aged in oak, turning its ruby color toward brown.