Pork Tenderloin Medallions With Fresh Figs Recipes

PORK MEDALLIONS WITH FIG & PORT WINE SAUCE

Steps:

• 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.

THICK-CUT PORK TENDERLOIN MEDALLIONS

Steps:

• Trim fat and silverskin from tenderloins. Cut crosswise into 1 1/2" pieces and tie each piece with a piece of kitchen twine so they won't slump over in the pan. The thin, tapered end pieces can be shaped to match by scoring 3/4 of the way through the meat, folding in half and tying to secure; make sure the top and bottom surfaces are flat.
• Season pork with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 12 minutes. Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve.

BALSAMIC-GLAZED FIG & PORK TENDERLOIN

Steps:

• Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.