Pork Medallions with Fig and Port Wine Sauce
By: Chef Steven Binks
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.
Notes
Check out this video to see Chef Binks make this healthy pork recipe:
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Cooking Time45 min
Cooking MethodMicrowave
Ingredients
- 16 small dried figs, stemmed
- 1 cup port or white wine
- 2 teaspoon extra-virgin olive oil, plus 1 tablespoon, divided
- 1 cup onion, thinly sliced
- 1 cup reduced-sodium chicken broth
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon balsamic vinegar, or more to taste
- 1/2 teaspoon kosher salt, divided
- Freshly ground pepper, to taste
- 1 pork tenderloin, (1-1 1/4 pounds), trimmed and sliced into 1-inch-thick medallions
- 1/4 cup whole wheat flour
Instructions
- 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