Pork Medallions in Fig and Port Wine Sauce

Serves 4

16 small Mission figs, stemmed

1 cup Tawny Port

2 tsp plus 1 tbsp Extra Virgin Olive Oil, divided

1 cup thinly sliced onion

1 cup chicken broth

1 tsp chopped fresh thyme

1 bay leaf

1 tsp balsamic vinegar, or more to taste

½ tsp kosher salt, divided

Freshly ground black pepper to tast

1 pork tenderloin (1 to 1 ¼ pounds) trimmed and sliced into 1-inch thick medallions

¼ cup flour

Place figs in a small, microwave-safe bowl and add the port. Cover and microwave on high for 3 minutes.
Heat 2 tsp oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft, about 4 to 6 minutes. Add broth, thyme, bayleaf, and the fig-port mixture. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Season with vinegar, ¼ tsp salt and pepper. Set aside.
Sprinkle both sides of the pork medallions with the remaining salt and pepper and dredge lightly in flour, shaking off excess.
Heat the remaining tablespoon of oil in a large, non-stick 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. The sauce should be syrupy. If not, remove the medallions with a slotted spoon and keep warm. Boil the sauce until reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.

Source: www.EatingWell.com

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