Pork Tenderloin with Fresh Figs
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT30M15 Minutes
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Yield:4 Servings
Ingredients
- Olive oil
- Kosher salt and black pepper
- 1 pound pork tenderloin, cut into medallions
- 1 pint fresh figs, trimmed and halved (Black Mission, Green Kadota or Brown Turkish)
- 1 cup white wine
- Olive oil
- Kosher salt and black pepper
- 453.59g pork tenderloin, cut into medallions
- 0.57L fresh figs, trimmed and halved (Black Mission, Green Kadota or Brown Turkish)
- 236.59ml white wine
Pork tenderloin is such a versatile cut of meat. It’s delicious served with this simple fig pan sauce. Easy for a weeknight, impressive for guests.
Preparation
STEP 1
Place a large, cast iron or other heavy skillet over medium-high heat. Coat bottom of pan with about 2 tablespoons olive oil.
STEP 2
Season pork medallions with salt and pepper. Sear on both sides until well browned, about 3 minutes per side, or until internal temperature reaches 145˚F. Remove to a platter and cover loosely with foil.
STEP 3
Add figs to pan with a pinch of salt and pepper and additional oil if needed. Cook for 3 minutes.
STEP 4
Add wine and stir gently to scrape up bits on bottom of pan. Bring to a boil and reduce slightly, about 3 minutes.
STEP 5
Return pork to pan with any accumulated juices. Coat with sauce and allow to just heat through. Turn pork and figs onto a platter along with all of sauce.