Pork Medallions Sauté with Figs
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Ingredients
  • 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
Instructions
  1. Mise En Place ~ Gather Ingredients
  2. Snip the stems from the figs with kitchen scissors. Cut the small figs into halves or the large ones into quarters. Set aside.
  3. 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.
  4. Trim any excess fat and remove any silverskin from the pork tenderloin.
  5. Slice the loin into medallions about ¾ inch thick.
  6. Use two sheets of plastic wrap each about 10 inches long.
  7. Lay slices on one sheet and cover with the second sheet.
  8. Gently pound the slices until evenly flattened.
  9. Season with salt and pepper, and thyme.
  10. Dredge each medallion in the flour; shake off the excess.
  11. Heat a 10- to 12-inch skillet over medium heat.
  12. Add the butter and oil; heat until the butter foams.
  13. Sauté medallions, turning once with tongs, for 1 to 2 minutes per side, or until lightly browned.
  14. Transfer to a plate; cover with foil to keep warm.
  15. Add the shallots to the pan; sauté over medium-low heat, stirring, for 3 minutes, or until softened.
  16. 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).
  17. Add the Marsala; boil gently turning the fruit, for about 3 minutes, or until the sauce thickens.
  18. Sprinkle 1 tablespoon of the vinegar and the remaining teaspoon of thyme on top.
  19. Taste; adjust seasoning with salt and pepper; add more vinegar if needed.
  20. Return the pork to the pan; quickly reheat turning the pork in the sauce.
  21. Arrange the pork slices on a warmed platter; spoon the figs and sauce on top.
  22. Garnish with the thyme sprigs.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/pork-medallions-saute-with-figs/