I love figs and pork. Walking through Stew Leonard’s the other day I saw a crate with 24 lovely purple figs. Along with the figs, I bought pork tenderloin. Here’s the recipe.


Grilled Pork Medallions with Fig Sauce

Yield: Five 3 to 4 ounce medallions

1 whole pork tenderloin

12 fresh figs

1 tablespoon vegetable oil

1 large shallot, minced

1 garlic clove, minced

1/2 cup dry red wine

1 cup chicken stock, preferably unsalted*

2 sprigs of fresh sage or 1/2 teaspoon dried sage

1/2 teaspoon Kosher salt

1/2 teaspoon freshly ground pepper

Set up:  Preheat the grill.

Cut the pork, starting at the thickest end, into four 2-inch slices. This will leave  the small tail. Stand the pork cut side down on the board, cover the top with plastic wrap and using a meat mallet or heavy-bottomed pan, pound the meat to a one-inch thickness. Place on a tray. If you want to use the tail, pound it on the uncut side to a one-inch thickness. Otherwise, freeze and save for another purpose, such as a stew or for grinding.

Season each medallion with Kosher salt and freshly ground pepper on both sides. Set aside.

Remove the tops from the figs and discard. Chop the four ripest figs in to small pieces. Cut the remaining eight figs into quarters. Set aside.

Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the onions and garlic and continue cooking for three minutes, until the onions have softened.

Pour in the red wine, bring to boil and cook for 3 minutes. Stir in the figs, chicken stock, sage, salt and freshly ground pepper. Bring to a boil then lower the heat to a simmer and cook for 15 minutes.

In the meantime, grill the pork over high heat for about 4 minutes per side, turning halfway through to get the grill marks.

Remove from the heat and let sit, lightly covered, on the serving platter for four minutes.

Serve with the sauce on the side or sauce the medallions.

* Reduce the amount of salt added if using a salted stock.

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