Pork Tenderloin Medallions with Fresh Figs
Elevate your dinner menu with these elegant Pork Tenderloin Medallions with Fresh Figs, a dish that perfectly balances savory and sweet flavors. Tender slices of seared pork are paired with caramelized figs, a rich balsamic-honey glaze, and aromatic hints of fresh thyme, creating a dinner that feels upscale yet remains easy to prepare. This one-skillet recipe is perfect for weeknights or a special occasion, taking just 35 minutes from start to finish. Serve with roasted vegetables or creamy mashed potatoes to capture the extra-thick, glossy sauce and truly savor every bite. If you’re looking for a quick, flavorful, and visually stunning meal, this pork tenderloin recipe with seasonal figs is your ticket to culinary perfection!
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small shallot
- 2 cloves garlic cloves
- 8 figs fresh figs
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon fresh thyme
Instructions
Trim any excess fat and silver skin from the pork tenderloin. Slice the pork into 1-inch-thick medallions.
Season the pork medallions on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the pork medallions in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes on each side, until golden brown and cooked to an internal temperature of 145°F (63°C). Remove the medallions from the skillet and set them aside on a plate tented with foil to keep warm.
Reduce the heat to medium. Add the remaining tablespoon of olive oil and the butter to the skillet.
Finely chop the shallot and mince the garlic. Add them to the skillet and sauté for 1-2 minutes, until softened and fragrant.
Wash and halve the fresh figs. Add the figs to the skillet and cook for 2-3 minutes, allowing them to caramelize slightly on the cut side.
Pour in the balsamic vinegar and honey, stirring to deglaze the pan and scrape up any browned bits. Let the glaze simmer for 1-2 minutes to thicken slightly.
Sprinkle in the fresh thyme leaves and return the pork medallions to the skillet. Toss gently to coat the pork in the glaze and allow the flavors to meld for 1-2 minutes.
Serve the pork medallions with the figs and sauce spooned over the top. Pair with a side of roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 23.1 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 821 mg | 17% | |
*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.
