Pork Medallions with Fig & Port Wine Sauce

Pork Medallions with Fig & Port Wine Sauce

2 Reviews
From: EatingWell Magazine, March/April 2007

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

Ingredients 4 servings

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  • 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
  • ½ teaspoon kosher salt, divided
  • Freshly ground pepper, to taste
  • 1 pork tenderloin, (1-1¼ pounds), trimmed and sliced into 1-inch-thick medallions
  • ¼ cup all-purpose flour


  • Active

  • Ready In

  1. Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.
  2. 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, ¼ teaspoon salt and pepper. Set aside.
  3. Sprinkle both sides of pork medallions with the remaining ¼ teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.
  4. 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.
  • Note: What differentiates tawny from ruby port is that tawny is aged in oak, turning its ruby color toward brown.

Nutrition information

  • Per serving: 395 calories; 9 g fat(2 g sat); 4 g fiber; 38 g carbohydrates; 27 g protein; 33 mcg folate; 74 mg cholesterol; 21 g sugars; 0 g added sugars; 14 IU vitamin A; 3 mg vitamin C; 71 mg calcium; 2 mg iron; 349 mg sodium; 829 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 1 other carbohydrate, 3½ lean meat

Reviews 2

July 13, 2011
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By: Jackie Clonan
Very Good Very good! My husband who doesn't like to mix sweet/savory even enjoyed this. I believe the other ingredients balanced out the sweetness of the figs and Port. This would be an impressive dish to serve guests. I teamed it with buttered noodles and roasted brussel sprouts......delicious! Pros: Unique flavors
July 11, 2011
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By: Dianemwj
Wonderful recipe I've only recently become acquainted with figs and I bought several packages of fresh ones. I decided to try this recipe using fresh instead of dried. I was afraid that the liquid from the fresh would ruin the recipe, but it came out perfect! The sauce reduced nicely and my husband and I loved the result. Give this a try. Fresh, dried, it doesn't matter. This is a company worthy recipe. Pros: The sweetness of the figs perfectly compliments the pork Cons: Fresh figs are better
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