Pork Medallions With Fig and Port Wine Sauce

Looking for a delicious and healthy dish for dinner? This easy recipe will leave everybody craving for more!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Serves: 4


  • 16 figs, mission, dried, stemmed
  • 1 cup(s) port, tawny
  • 2 teaspoon oil, olive, extra virgin, plus 1 tablespoon, divided
  • 1 cup(s) broth, chicken, less sodium
  • 1 teaspoon thyme, fresh, chopped
  • 1 bay leaf
  • 1 teaspoon vinegar, balsamic
  • 1/2 teaspoon salt, Kosher, divided
  • pepper, black ground, to taste
  • 1 pork, tenderloin, trimmed and sliced into 1-inch-thick medallions
  • 1/4 cup(s) flour, all-purpose


1. Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.

2. 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.

3. Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.

4. 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.

5. 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 it’s reduced and syrupy.

6. Discard the bay leaf. Serve the sauce over the medallions.


Nutritional Info (Per serving):

Calories: 394, Saturated Fat: 2g, Sodium: 230mg, Dietary Fiber: 4g, Total Fat: 10g, Carbs: 34g, Cholesterol: 64mg, Protein: 26g, Carb Choices: 2.5
Courtesy of: Everyday Health