Pork Medallions With Fig & Port Wine Sauce

• small dried mission figs↗16

  stemmed, 16

• tawny port↗1 cup
• extra virgin olive oil↗2 teaspoons

  divided

• extra virgin olive oil↗1 tablespoon

  divided

• thinly sliced onion1 cup
• reduced-sodium chicken broth↗1 cup
• fresh thyme1 teaspoon

  chopped

• bay leaf↗1

  1

• balsamic vinegar↗1 teaspoon

  (or to taste)

• kosher salt↗1⁄2 teaspoon

  divided

• fresh ground pepper↗
• pork tenderloin↗1

  trimmed and sliced into 1‑inch‑thick medallions (1‑1.25 lb)

• all-purpose flour↗1⁄4 cup

Step-by-step instructions

1. 1

   Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.

2. 2

   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.

3. 3

   Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.

4. 4

   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. The sauce should be syrupy. If not, remove the medallions with a slotted spoon to a platter and tent with foil to keep warm. Boil the sauce until its reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.