Pork Medallions With Roasted Figs
This delectable pork tenderloin recipe is a perfect balance of savory and sweet flavors. The tender pork is cooked to perfection and complemented by a rich apple cider sauce with hints of rosemary and mustard. The addition of juicy figs adds a touch of natural sweetness to every bite. Enjoy this impressive dish straight from the oven, and let the flavors speak for themselves.
— Constant Cookbook
Ingredients
- 1 pork tenderloin, about 1 1/2 lb., cut crosswise into 4 medallions
- Salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 1 cup hard apple cider
- 1 fresh sprig rosemary
- 2 tsp. grainy mustard
- 6 figs, halved lengthwise
- 1 Tbs. unsalted butter
Instructions
- Preheat an oven to 400°F.
- Season the pork with salt and pepper. In an ovenproof fry pan over medium-high heat, warm the olive oil. Add the pork and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.
- Add the cider, rosemary and mustard to the pan, bring to a boil and stir to scrape the browned bits from the pan bottom. Cook until the cider is reduced by half, 3 to 4 minutes. Return the pork to the pan, transfer to the oven and cook for 6 minutes. Remove from the oven, turn the pork and add the figs. Return the pan to the oven and cook until the pork is tender and an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 6 to 8 minutes more.
- Transfer the pork and figs to a platter. Set the pan over medium heat and whisk in the butter to make a sauce. Spoon the sauce over the pork and figs and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Cooking from the Farmers&rsquo; Market,</i> by Tasha DeSerio &amp; Jodi Liano (Weldon Owen, 2010).
Yield
Serves 4.
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