Recipe by BarbryT
Savory, sweet; try it, you'll like it! Serve with buttered/seasoned egg noodles.
Top Review by **Tinkerbell**
I've only recently started experimenting with figs and have come to really enjoy their flavor. I'm still working on DH & DS, but as long as the sauce is good they don't mind the fruit being in it. I only have dried black mission figs on hand so I used those, but otherwise made as directed. Everyone loved the flavor! It tastes like a lot of work and ingredients went into it when really it's very quick and easy! I love it! :) I did forget to boil some egg noodles, so we ate it without this time but we're looking forward to making it again with the noodles. I served this with recipe #156908 on the side. Delicious! Thanks so much for sharing this recipe, Barbry! Made & enjoyed for Spring 2010 PAC-O.
- olive oil
- kosher salt and black pepper
- 1 lb pork tenderloin, cut into medallions
- 1 pint fresh fig, trimmed and cut in half, black mission, green kadota, brown Turkish
- 1 cup white wine
Directions See How It's Made
- Place a large cast iron or other heavy skillet over medium high heat and coat the bottom with olive oil, about 2 tablespoons.
- Season the pork medallions liberally with salt and pepper and place in preheated skillet. Sear on both sides until well browned, about 3 minutes per side, or to an internal temperature of 145 degrees.
- Remove pork from pan to a platter and cover loosely with foil.
- Add the figs to the pan, adding a pinch more salt and pepper and additional oil, if needed. Cook figs for 3 minutes, then add the wine to the pan. Stir gently to scrape up the bits on the bottom of the pan. Allow wine to come to a boil and reduce slightly, about 3 minutes.
- Return the pork to the pan with any juices that may have accumulated on the platter. Coat with the sauce and allow just to heat through. Turn the pork and figs onto the platter with all of the sauce.