Pork Medallions with Fig Port Wine Sauce

Elevate your dinner table with these sumptuous Pork Medallions with Fig Port Wine Sauce, a dish that seamlessly blends savory and sweet flavors for a restaurant-quality meal at home. Tender slices of pork tenderloin are perfectly seared to golden perfection and then bathed in a rich, velvety sauce made with port wine, fresh figs, and a touch of honey. Aromatic shallots, garlic, and thyme infuse the dish with warmth, while a splash of heavy cream adds luxurious depth. Ready in just 40 minutes, this elegant recipe is ideal for entertaining or a cozy yet sophisticated weeknight dinner. Serve alongside creamy mashed potatoes or roasted seasonal vegetables for a truly unforgettable dining experience. Perfectly suited for keywords like "pork tenderloin recipes," "fig and wine sauce," and "elegant dinner ideas."

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Pork tenderloin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 tablespoons Shallots, finely minced
• 2 cloves Garlic, finely minced
• 0.5 cup Port wine
• 0.5 cup Chicken stock
• 6 Fresh figs, quartered
• 1 tablespoon Honey
• 1 teaspoon Fresh thyme leaves
• 2 tablespoons Heavy cream

Directions

Step 1

Trim any excess fat or silver skin from the pork tenderloin. Slice into 1-inch thick medallions.

Step 2

Season the pork medallions on both sides with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Step 4

Sear the pork medallions for 2-3 minutes per side until golden brown and just cooked through (internal temperature of 145°F). Remove the medallions from the skillet and set aside, covered with foil.

Step 5

Reduce the heat to medium and add the remaining olive oil and butter to the skillet.

Step 6

Add the minced shallots and garlic to the pan and cook for 1-2 minutes until softened and fragrant.

Step 7

Pour in the port wine and scrape the bottom of the skillet to deglaze, releasing any browned bits. Let it simmer for 2-3 minutes to reduce slightly.

Step 8

Stir in the chicken stock, fresh figs, honey, and thyme, bringing the mixture to a simmer. Cook for 5-6 minutes until the sauce thickens and the figs soften.

Step 9

Lower the heat and stir in the heavy cream, mixing until fully incorporated. Adjust seasoning with additional salt and pepper, if needed.

Step 10

Return the pork medallions to the skillet, spooning the sauce over them. Simmer for 2-3 minutes to warm through and meld the flavors.

Step 11

Serve the pork medallions with the fig and port wine sauce spooned generously on top. Enjoy with mashed potatoes, roasted vegetables, or a side salad.

Nutrition Facts

Serving size	(1484.2g)

Amount per serving	% Daily Value*
Calories	1965.9

Total Fat 80.9g	0%
Saturated Fat 30.0g	0%
Polyunsaturated Fat 4.9g
Cholesterol 411.1mg	0%
Sodium 3995.2mg	0%
Total Carbohydrate 156.5g	0%
Dietary Fiber 18.1g	0%
Total Sugars 133.7g
Protein 123.8g	0%

Vitamin D 36.3IU	0%
Calcium 289.1mg	0%
Iron 9.4mg	0%
Potassium 3822.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 26.8%

Carbs: 33.9%