Ingredients

• 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

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Cooking Directions

Step 1

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

Step 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.

Step 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.

Step 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. 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.