I am always conflicted about how much non-food related matters to share with all of you. I wanted to explain my absence, but I don’t want to depress you. I want my blog to be all about the fun things; things that are helpful or amusing. My blog has given me so much and I want you to know that.
I have had several derailments this year, once with food poisoning (not my food), and now with a food allergy/sensitivity. The problem with this food allergy is I don’t know what set me off. I went to the eye doctor. He gave me eye drops and said as long as I used the drops twice a day I would be better in three days. He said I should come back in a month for my regularly scheduled eye exam. I was not so lucky, but I did have the longest nap known to man woman. Turns out the drops have some antihistamine in the ingredient, which immediately put me to sleep. Every time I woke up I put drops in my eyes and fell back to sleep. I have not been up for experimenting with recipes.
Okay, this is going too long just to say I am food sensitive. It is working its way out of my system and while I am blotchy-faced I am feeling better and feeling more adventurous.
I found this recipe at Sur la Table. It goes quickly after prep. A pork tenderloin cut into medallions with shallots and figs and dinner is on. I served this over a bed of lettuce with a small drizzle of olive oil. The oil mixes with the fig and shallot sauce makes a dressing that is totally delish. I think you could serve it over couscous if you need more.
The recipe called for marsala, but I did not have any, but I had some Gewürztraminer so I used that. I know minimal about wine so my advice, use what you like. If you don’t have or don’t like wine, a little chicken stock would work.
- 12 figs, fresh or dried
- 1 cup dry Marsala
- 1½ pork tenderloins (about 1¼ pounds total)
- Salt
- Freshly ground black pepper
- 2 teaspoons finely chopped fresh thyme
- About ½ cup all-purpose flour for dredging
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- ½ cup finely chopped shallots
- 1 to 2 tablespoons fig balsamic or regular aged balsamic vinegar
- Thyme sprigs, cut into 1-inch pieces, for garnish
- Mise En Place ~ Gather Ingredients
- Snip the stems from the figs with kitchen scissors. Cut the small figs into halves or the large ones into quarters. Set aside.
- If using dried figs, place them in a small saucepan with the Marsala; heat gently until warmed. Set aside to soak while preparing the pork cutlets.
- Trim any excess fat and remove any silverskin from the pork tenderloin.
- Slice the loin into medallions about ¾ inch thick.
- Use two sheets of plastic wrap each about 10 inches long.
- Lay slices on one sheet and cover with the second sheet.
- Gently pound the slices until evenly flattened.
- Season with salt and pepper, and thyme.
- Dredge each medallion in the flour; shake off the excess.
- Heat a 10- to 12-inch skillet over medium heat.
- Add the butter and oil; heat until the butter foams.
- Sauté medallions, turning once with tongs, for 1 to 2 minutes per side, or until lightly browned.
- Transfer to a plate; cover with foil to keep warm.
- Add the shallots to the pan; sauté over medium-low heat, stirring, for 3 minutes, or until softened.
- Add the figs; increase the heat to medium-high; cook, turning them with a spatula as they brown, for about 3 minutes (turn fresh figs gently, as stirring might crush them).
- Add the Marsala; boil gently turning the fruit, for about 3 minutes, or until the sauce thickens.
- Sprinkle 1 tablespoon of the vinegar and the remaining teaspoon of thyme on top.
- Taste; adjust seasoning with salt and pepper; add more vinegar if needed.
- Return the pork to the pan; quickly reheat turning the pork in the sauce.
- Arrange the pork slices on a warmed platter; spoon the figs and sauce on top.
- Garnish with the thyme sprigs.
I am taking this to
Confessions of a Plate Addict says
Oh, Madonna…I am so sorry that you have been having issues with allergies! I have had them in the past and I know how hard it is to find a cause and a solution. I hope you find both very soon! As for the dish…you have combined two of my all-time favs, so I will have to try this one for sure! Feel better! Hugs…Debbie
Ms. Lemon says
Thanks so much for your kind words and the hugs. 🙂 This incident has been the worst I have experienced, but I am on my way back, so I am happy about that. When I started this blog I have not taken these type of things into account.
Do make this dish Debbie, it is so quick and the figs and pork pair perfectly.
Chris Scheuer says
I’m sorry you’ve had such a year Madonna. Hopefully all the bad stuff is behind you now! Your pork sounds wonderful. I love using pork tenderloin medallions. I just saw that Costco is selling their tenderloin in medallions.
Ms. Lemon says
Thanks so much Chris. This year has been both wonderful and horrible. I can deal with my sensitivities if packaging/labels read true. This is not something I anticipated. Silly me.
I will have to check out Costco. I don’t buy too much from there because of the huge packages, but what I have bought has been quality.
Kitty says
Oh Madonna, I’m so sorry about all the ill effects you’ve had this past year. Hopefully everything will be under control now and you’ll feel like your old self.
Your pork medallion meal looks so pretty, and does sound simple to prepare. One of my friends has a fig tree, and maybe she’d give me some to make this dish.
Take care, Madonna, and may you have a happy week and year ahead of you.
Ms. Lemon says
Thank you so much Kitty, you are so kind. I have missed all of you.
I hope you will make this dish. Tenderloin is such a quick dish. It would be so nice to have a fig tree near by.
Sam @ My Carolina Kitchen says
I love that you’ve plated the pork and figs on pretty greens. Such a pretty presentation and perfect for our summer heat. I’m sorry to hear about your allergies. I sometimes feel I’m allergic to the mountains when we return here in the spring, so I really feel for you. Sometimes when it rains, it pours.
Sam
Ms. Lemon says
Hi Sam, after saying your comment was not in the spam file, it has now appeared. I marked it as not spam so maybe we will be back in business.
Thanks for your kind words.
M.
Penny says
So sorry you have had these allergy problems Madonna. Hope your system is back to normal soon. No fun I’m sure.
Pork Tenderloin is one of my favorite cuts of meat. So much you can do with it and this combination with figs sounds delicious.
Ms. Lemon says
Thanks so much Penny. It is frustrating when food is mislabeled or worse misrepresented, this is the very reason I need the food industry to provide the ingredients. As for this tenderloin I think it is a keeper.
John@Kitchen Riffs says
Yikes! Sorry about your problems — how frustrating. Let’s hope all that is in the rear view mirror. Anyway, I love using pork medallions like this! And although I like Marsala (and have some in my refrigerator), am intrigued with the idea of using Gewürztraminer. Really interesting choice of wine. Anyway, really like this — thanks.
Ms. Lemon says
Thanks John. As for the wine, I would not dare advise anyone what to use. I had some Gewürztraminer in the refrigerator from another recipe that turn out well. Since the dates are sweetish if that is a word, I thought it worked well. If you try it let me know your thoughts.
Pam says
Your pork medallions look delicious! I know Sur La Table has some great recipes. Hope things improve for you quickly. I like your blog!
Ms. Lemon says
Thank you so much Pam.
Susan says
Antihistamines do not agree with me either. I hate how drowsy I feel. I’ve found Claritin (or the generic Loratadine) to be so much better but they aren’t eye drops either. Hope all of that nonsense is behind you! We love pork medallions and this sounds like a lovely recipe with the figs. Beautifully plated too!
Ms. Lemon says
I really like pork tenderloin medallions. They make such a quick meal.
You have the perfect word for what I feel – nonsense. I am very patient until it comes to me.
Stephanie says
Looks delicious! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
Kate says
Thank you for visiting my blog. When you mentioned figs, I had to hop on over and take a look! Your pork and figs sounds amazing!! I will be giving it a try!
Ms. Lemon says
Thanks for stopping by. I have a few figs left and your recipe sounded like a perfect use for them.
Miz Helen says
Hi Madonna,
This sure looks like one of your special dishes, fabulous! I can’t wait to try this recipe. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Sherry says
I’m so sorry to hear about the food poisoning and allergies. Your dish looks wonderful. I love the combination of pork and figs. Pinned and stumbled! Thanks so much for sharing with us at Funtastic Friday:)