Pork Medallions with Roasted Figs
Choose plump figs that are dry and soft to the touch but not wrinkled, bruised or discolored. Extremely fragile and perishable, figs are best eaten as soon as possible after purchase. If needed, store them in the refrigerator for 1 to 2 days, arranged in a single layer on a paper towel-lined tray.
- 1 pork tenderloin, about 1 1/2 lb., cut crosswise into 4 medallions
- Salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 1 cup hard apple cider
- 1 fresh sprig rosemary
- 2 tsp. grainy mustard
- 6 figs, halved lengthwise
- 1 Tbs. unsalted butter
Preheat an oven to 400°F.
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).