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Pork Medaillons With Fig And Port Wine Sauce

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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.
Ingredients
  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
  Bay leaf 1
  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)
Directions

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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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Sweet
Method: 
Saute
Ingredient: 
Pork
Restriction: 
High Fiber, High Protein
Servings: 
2
Looking for a special dish to prepare over the weekend? This recipe is just perfect for you. Watch Chef Binks share this easy to make Pork Medallions with Fig and Port Wine Sauce recipe.

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