Medallions of Pork with a Sauce of Figs and Port Wine

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  • 16 figs small seeds
  • 150 ml Port wine
  • 2 tablespoons olive oil 1 tablespoon
  • 200 grams of onions, finely chopped
  • 200 ml of chicken broth
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1 tablespoon of balsamic vinegar
  • ½ Teaspoon salt
  • Black pepper mill (to taste.)
  • 1 pork tenderloin cut into medallions
  • 50 grams of flour


For 4 pessoasColoque the figs in a bowl that you can go to the microwave, and cover it with Port wine. Microwave for 3 minutes in the maximum temperature. Heat 2 tablespoons olive oil in a frying pan over a medium heat and saute the onion until transparent, for 4 to 6 minutes. Add the broth, thyme, laurel, and the mix of figs and port wine.

Cook until reduced by half, about 15 minutes. Sprinkle with half of the salt, pepper and vinegar. Book. Sprinkle the medallions of pork with salt and pepper and sprinkle with remaining flour, removing the excess.

Heat a tablespoon of olive oil in another frying pan over a medium heat and fry the medallions for 3 minutes each side. At this time, the sauce should be with a texture of syrup, and if it is not, reduce it a little more and sprinkle with flour until the mixture thickens.

Remove the sheet and serve the medallions topped with the sauce.

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