Pork Medallions with Fig Port Wine Sauce
Elevate your dinner table with these sumptuous Pork Medallions with Fig Port Wine Sauce, a dish that seamlessly blends savory and sweet flavors for a restaurant-quality meal at home. Tender slices of pork tenderloin are perfectly seared to golden perfection and then bathed in a rich, velvety sauce made with port wine, fresh figs, and a touch of honey. Aromatic shallots, garlic, and thyme infuse the dish with warmth, while a splash of heavy cream adds luxurious depth. Ready in just 40 minutes, this elegant recipe is ideal for entertaining or a cozy yet sophisticated weeknight dinner. Serve alongside creamy mashed potatoes or roasted seasonal vegetables for a truly unforgettable dining experience. Perfectly suited for keywords like "pork tenderloin recipes," "fig and wine sauce," and "elegant dinner ideas."
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 2 cloves Garlic, finely minced
- 0.5 cup Port wine
- 0.5 cup Chicken stock
- 6 Fresh figs, quartered
- 1 tablespoon Honey
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Heavy cream
Instructions
Trim any excess fat or silver skin from the pork tenderloin. Slice into 1-inch thick medallions.
Season the pork medallions on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the pork medallions for 2-3 minutes per side until golden brown and just cooked through (internal temperature of 145°F). Remove the medallions from the skillet and set aside, covered with foil.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet.
Add the minced shallots and garlic to the pan and cook for 1-2 minutes until softened and fragrant.
Pour in the port wine and scrape the bottom of the skillet to deglaze, releasing any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the chicken stock, fresh figs, honey, and thyme, bringing the mixture to a simmer. Cook for 5-6 minutes until the sauce thickens and the figs soften.
Lower the heat and stir in the heavy cream, mixing until fully incorporated. Adjust seasoning with additional salt and pepper, if needed.
Return the pork medallions to the skillet, spooning the sauce over them. Simmer for 2-3 minutes to warm through and meld the flavors.
Serve the pork medallions with the fig and port wine sauce spooned generously on top. Enjoy with mashed potatoes, roasted vegetables, or a side salad.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 3995 mg | 174% | |
| Total Carbohydrate | 156.5 g | 57% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 133.7 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 289 mg | 22% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3822 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
