Pork Medallions With Fig & Port Wine Sauce
16 small dried Mission figs, stemmed
1 cup tawny port, (see Note)
2 teaspoons extra-virgin olive oil, plus 1 tablespoon, divided
1 cup onion, thinly sliced
1 cup reduced-sodium chicken broth
1 teaspoon fresh thyme, chopped
1 bay leaf
1 teaspoon balsamic vinegar, or more to taste
1/2 teaspoon kosher salt, divided
Freshly ground pepper, to taste
1 pork tenderloin, (1-1 1/4 pounds), trimmed and sliced into 1-inch-thick medallions
1/4 cup all-purpose flour
Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.
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.
Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.
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. 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. Discard the bay leaf. Serve the sauce over the medallions.
Note: What differentiates tawny from ruby port is that tawny is aged in oak, turning its ruby color toward brown.