Pork Medallions in Fig & Pear Wine Reduction Sauce

Figs are an amazing fruit. They contain all the minerals and vitamins beneficial in weight loss while giving you a little energy boost. Served along side a savory meal such as a pan seared pork medallions makes a great meal idea. It's best if you use a younger pear for this recipe, one not quite all the way ripened so the pear can hold up while being poached in the wine

In 2 quart sauce pan, add following 3 ingredients and simmer covered until pears and figs have drunk up most of the wine, reserving the left over wine:
2 english or bartlett pears, cored from the bottom
10-15 small dried Mission figs, stemmed
enough of your favorite red wine to cover figs and pears.

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
1/8 teaspoon kosher salt, divided
Freshly ground pepper, to taste
1 pork tenderloin, about 1 pound, trimmed of all fat and sliced into 1-inch-thick medallions.

Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook. Stir, until soft and translucent about 4 to 6 minutes. Add broth, thyme and bay leaf. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Remove pears from wine and set aside. Season wine sauce with vinegar and pepper then pour into the onion sauce and allow to simmer until slightly reduced.
Season pork medallions with salt and pepper. 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 fig and onion sauce and bring to a simmer. 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 to a plate and tent with foil to keep warm. Boil the sauce until it’s reduced by half(syrupy).
Discard the bay leaf.
Slice pears thin and place over each medallion then top each pear with the fig and onion, wine reduction sauce.


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