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Pork Medallions with Fig & Port Wine Sauce

March/April 2007

Your rating: None Average: 3.4 (28 votes)

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



READER'S COMMENT:
"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...
Pork Medallions with Fig & Port Wine Sauce

Makes: 4 servings

Active Time:

Total Time:

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

Preparation

  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, 1/4 teaspoon salt and pepper. Set aside.
  3. Sprinkle both sides of pork medallions with the remaining 1/4 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.

Tips & Notes

  • Note: What differentiates tawny from ruby port is that tawny is aged in oak, turning its ruby color toward brown.

Nutrition

Per serving: 394 calories; 10 g fat (2 g sat, 6 g mono); 64 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 26 g protein; 4 g fiber; 230 mg sodium; 618 mg potassium.

Nutrition Bonus: Selenium (58% daily value), Potassium (18% dv), Zinc (16% dv), Iron (15% dv).

Carbohydrate Servings: 2

Exchanges: 1 fruit, 1 other carbohydrate, 3 1/2 lean meat


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Recipe Categories

Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
4
Main Ingredient
Pork
Type of Dish
Main dish, meat
Preparation/ Technique
Microwave
Saute
Ethnic/Regional
American
Mediterranean
Meal/Course
Dinner

Publication
March/April 2007
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