Pork Medallions with Fig & Port Wine Sauce
Cooking.com
Cooking.com
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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.

Instructions

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