Recipe by seangcolman
Yummy pork tenderloin with a surprisingly elegant finish.
Top Review by Gary R.
This is a fantastic recipe. I chose to grill the meat over wood charcoal. I simply basted the meat with a little olive oil to keep it from sticking. Below are some changes I'll make next time I make this, which will be soon.<br/><br/>These are the changes I would make to the recipe.<br/><br/>Reduce the amount of thyme by about a 1/4, you can always add more if you wish. <br/><br/>The sauce, even though it reduced a lot, was still to thin for my taste. I would like it to cling to the meat a little more. I would make a thickener out of corn starch and the wine. Don't use water as that will dilute the sauce.<br/><br/>We skewered the medallions through prosciutto where the two ends met to hold the prosciutto on during the grilling process, this also made it easier to turn them on the grill. The wood flavor during the grilling added a real nice flavor to the dish.
- 16 small dried mission figs, stemmed
- 1 cup tawny port
- 2 teaspoons extra virgin olive oil, divided
- 1 tablespoon extra virgin olive oil, divided
- 1 cup thinly sliced onion
- 1 cup reduced-sodium chicken broth
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 1 teaspoon balsamic vinegar (or to taste)
- 1⁄2 teaspoon kosher salt, divided
- fresh ground pepper
- 1 pork tenderloin, trimmed and sliced into 1-inch-thick medallions (1-1 1/4 pounds)
- 1⁄4 cup all-purpose flour
Directions See How It's Made
- 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. 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.