Pork Medallions with Fig and Port Wine Sauce
With this recipe, Chef Steven Binks shows you how to make Pork Medallions with Fig and Port Wine Sauce. This healthy cooking pork recipe is perfect for a great romantic dinner.
Notes
Check out this video to see Chef Binks make this healthy pork recipe:
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Cooking Time45 min
Cooking MethodMicrowave
Ingredients
- 16 small dried figs, stemmed
- 1 cup port or white wine
- 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 whole wheat flour
Instructions
- 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. Boil the sauce until it’s reduced. Discard the bay leaf. Serve the sauce over the medallion
