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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