Pork Medaillons with Fig and Port Wine Sauce
|Dried figs||16 Small, stemmed|
|Port wine/White wine||1 Cup (16 tbs)|
|Extra virgin olive oil||5 Teaspoon, divided|
|Onion||1 Cup (16 tbs), thinly sliced|
|Reduced sodium chicken broth||1 Cup (16 tbs)|
|Thyme||1 Teaspoon, chopped|
|Balsamic vinegar||1 Teaspoon (More To Taste)|
|Kosher salt||1⁄2 Teaspoon, divided|
|Freshly ground pepper||To Taste|
|Pork tenderloin||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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Calories 817 Calories from Fat 220
% Daily Value*
Total Fat 24 g36.2%
Saturated Fat 4.4 g22.2%
Trans Fat 0.1 g
Cholesterol 184.3 mg61.4%
Sodium 860.4 mg35.9%
Total Carbohydrates 66 g21.9%
Dietary Fiber 10.2 g40.9%
Sugars 36 g
Protein 65 g129.2%
Vitamin A 3.3% Vitamin C 18.4%
Calcium 17.1% Iron 33.9%
*Based on a 2000 Calorie diet