Pork Medallions With Fig & Port Wine Sauce

The first time I had pork with a fruit sauce, it was a revelation. I was at a tiny bistro in Lyon, France, and the chef, a burly man with flour dusting his apron, presented a plate of pork tenderloin with cherries. The sweet-tartness of the cherries against the savory pork was an experience I’ll never forget. This recipe for Pork Medallions with Fig & Port Wine Sauce captures that same magic – the beautiful dance of sweet and savory that elevates a simple cut of pork to something truly special. The rich, dark sauce clinging to the tender medallions is a symphony of flavors that will have you reaching for seconds.

Recipe Overview

• Prep Time: 16 minutes
• Cook Time: 19 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: Gluten-Free (if using gluten-free flour)

Ingredients

• 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)
• ½ teaspoon kosher salt, divided
• Fresh ground pepper
• 1 pork tenderloin, trimmed and sliced into 1-inch-thick medallions (1-1 1/4 pounds)
• ¼ cup all-purpose flour (or gluten-free all-purpose flour blend)

Equipment Needed

• Small microwavable bowl
• Small saucepan
• Large nonstick skillet
• Slotted spoon

Instructions

1. Begin by preparing the figs. Place the dried mission figs in a small microwavable bowl and pour the tawny port over them. Ensure the figs are mostly submerged. Cover the bowl (a small plate works well) and microwave on High for 3 minutes. This will plump the figs and infuse them with the port flavor.

2. While the figs are microwaving, grab a small saucepan and heat 2 teaspoons of extra virgin olive oil over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until soft and translucent. This should take approximately 4 to 6 minutes. Avoid browning the onions; you want them to be tender and sweet.

3. Once the onions are ready, add the reduced-sodium chicken broth, chopped fresh thyme, bay leaf, and the entire fig-port mixture (including the port liquid) to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the liquid is reduced by half. This concentration process will take roughly 10 to 12 minutes.

4. After the sauce has reduced, season it with balsamic vinegar (start with 1 teaspoon and add more to taste), ¼ teaspoon of kosher salt, and a generous pinch of fresh ground pepper. Stir well to combine the flavors. Taste and adjust the seasoning as needed. Then, set the sauce aside.

5. Now, prepare the pork medallions. Pat them dry with paper towels. Sprinkle both sides of the pork medallions with the remaining ¼ teaspoon of kosher salt and some fresh ground pepper. Dredge the medallions lightly in all-purpose flour, shaking off any excess. The flour will help the pork brown nicely and will also contribute to thickening the sauce.

6. In a large nonstick skillet, heat the remaining 1 tablespoon of extra virgin olive oil over medium-high heat. Once the oil is shimmering, carefully add the pork medallions to the hot skillet. Cook the medallions until browned, approximately 2 to 3 minutes per side. Resist the urge to overcrowd the pan; if necessary, cook the pork in batches to ensure proper browning.

7. Once the pork is browned on both sides, add the reserved fig-port sauce to the skillet. Bring the sauce to a simmer and cook until the pork is cooked through, but still a little pink in the center, approximately 2 minutes. Remember, pork tenderloin is best when it’s slightly pink – this ensures it remains tender and juicy. Use a meat thermometer to check for an internal temperature of 145°F (63°C).

8. The sauce should be syrupy at this point. If it’s not, remove the pork medallions with a slotted spoon to a platter and tent with foil to keep them warm. Boil the sauce in the skillet until it reduces and becomes syrupy. This might take a few minutes. Be careful not to burn the sauce; stir it frequently. Once the sauce reaches the desired consistency, discard the bay leaf.

9. Finally, serve the rich and flavorful fig-port sauce over the pork medallions.

Expert Tips & Tricks

• Don’t overcook the pork! Pork tenderloin is lean and can become dry if overcooked. Use a meat thermometer to ensure it reaches 145°F (63°C) for optimal tenderness.
• If you don’t have tawny port, you can substitute with another sweet red wine like ruby port or even a dry red wine with a tablespoon of honey added.
• To make ahead, prepare the fig-port sauce in advance and store it in the refrigerator for up to 3 days. Reheat before adding to the pork.
• For a richer flavor, add a knob of butter to the sauce at the very end.
• If the sauce becomes too thick, add a splash of chicken broth to thin it out.

Serving & Storage Suggestions

Serve the Pork Medallions with Fig & Port Wine Sauce immediately after cooking. The rich sauce pairs beautifully with creamy mashed potatoes, polenta, or even a simple green salad. Garnish with a sprig of fresh thyme for an elegant presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pork and sauce in a skillet over low heat, adding a little chicken broth or water if needed to prevent drying. Avoid microwaving, as this can make the pork tough. Freezing is not recommended as the sauce’s texture may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	351 kcal	N/A
Total Fat	10.6g	16%
Saturated Fat	2.4g	12%
Cholesterol	82.1mg	27%
Sodium	309.2mg	12%
Total Carbohydrate	18.8g	6%
Dietary Fiber	0.9g	3%
Sugars	6.6g	N/A
Protein	28.6g	57%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour for dredging the pork.
• Vegetarian Option: Substitute the pork tenderloin with thick slices of halloumi cheese or portobello mushrooms.
• Seasonal Variation: In the fall, substitute the dried figs with fresh figs for a more vibrant flavor. You can also add a pinch of cinnamon or nutmeg to the sauce for a warm, autumnal touch.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Fruit Swap: Try using dried cranberries or cherries instead of figs.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of port wine?
A: Yes, you can use another type of port wine, such as ruby port, but tawny port is recommended for its nutty and caramel notes.

Q: Can I make this recipe without alcohol?
A: While the port wine contributes significantly to the flavor, you can substitute it with grape juice or cranberry juice mixed with a tablespoon of balsamic vinegar.

Q: How can I prevent the pork from drying out?
A: Avoid overcooking the pork. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C) and let it rest for a few minutes before slicing.

Q: Can I use fresh thyme instead of dried?
A: Yes, you can use fresh thyme. Use about 1 tablespoon of fresh thyme in place of 1 teaspoon of dried thyme.

Q: What side dishes go well with this dish?
A: Creamy mashed potatoes, roasted vegetables (like Brussels sprouts or asparagus), or a simple green salad are excellent choices.

Final Thoughts

This Pork Medallions with Fig & Port Wine Sauce is a delightful dish that’s perfect for a special occasion or a weeknight dinner. The combination of tender pork and the rich, fruity sauce is simply irresistible. Don’t be intimidated by the seemingly elegant flavors – this recipe is surprisingly easy to make. So, go ahead, give it a try and share your feedback! Pair it with a glass of Pinot Noir for a truly memorable meal.