Pork Medallions with Fig and Port Wine Sauce

By Logo inline

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

Pork Medallions with Fig and Port Wine Sauce
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 45 minutes

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

Directions
  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.

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


Nutritional Facts

Servings
4
Calories
395
Carbohydrates
38 g
Fat
9 g
Saturated Fat
2 g
Protein
27 g
Cholesterol
74 mg
Dietary Fiber
4 g
Potassium
828 mg
Sodium
349 mg
Yield
4 servings
Exchanges
1 fruit
1 other carbohydrate
3 1/2 lean meat
Potassium
24% daily value
Zinc
17% dv

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

eatingwell dinner american mediterranean heart healthy low saturated fat low sodium high potassium spring summer fall winter all seasons saute microwave braise/stew main dish meat fruit alcohol flour wheat pork thanksgiving christmas new years easter mothers day fathers day easy