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.
16 Small, stemmed
Port wine/White wine
1 Cup (16 tbs)
Extra virgin olive oil
5 Teaspoon, divided
1 Cup (16 tbs), thinly sliced
Reduced sodium chicken broth
1 Cup (16 tbs)
1 Teaspoon, chopped
1 Teaspoon (More To Taste)
1⁄2 Teaspoon, divided
Freshly ground pepper
1 1⁄4 Pound, trimmed and sliced into 1 inch thick medallions
Whole wheat flour
1⁄4 Cup (4 tbs)
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
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