Pork Tenderloins with Fig Sauce

By chrissy14

Ingredients

• Ingredients:
• Pork Medallions with Roasted Figs
• 1 1 1 1/2 4 about 1 1/2 lb., cut crosswise into 4 medallions
• to and freshly ground pepper, to taste
• 1 1 1 Tbs. olive oil
• 1 1 1 cup hard apple cider
• 1 1 1 fresh sprig rosemary
• 2 2 2 tsp. grainy mustard
• 6 6 6 figs, halved lengthwise
• 1 1 1 Tbs. unsalted butter
• Directions:
• to 400°F. oven to 400°F.

Preparation

Step 1

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 Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).