Best 6 Pork Medallions With Fig Port Wine Sauce Recipes

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Pork medallions with fig port wine sauce is a delicious and elegant dish perfect for a special occasion or a weeknight meal. The tender pork medallions are cooked in a rich and flavorful sauce made with figs, port wine, and herbs. This dish is sure to impress your taste buds and is easy to make at home.

Here are our top 6 tried and tested recipes!

APRICOT PORK MEDALLIONS



Apricot Pork Medallions image

There's nothing we love more than a great pork dish for supper in our house and this recipe is up there with the best of them. I find that apricot preserves gives the pork just the right amount of sweetness without being cloying. -Crystal Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound), cut into eight slices
1 tablespoon plus 1 teaspoon butter, divided
1/2 cup apricot preserves
2 green onions, sliced
1 tablespoon cider vinegar
1/4 teaspoon ground mustard

Steps:

  • Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.

Nutrition Facts : Calories 266 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 89mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.

PORK MEDALLIONS WITH FIG & PORT WINE SAUCE



Pork Medallions With Fig & Port Wine Sauce image

Make and share this Pork Medallions With Fig & Port Wine Sauce recipe from Food.com.

Provided by seangcolman

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

16 small dried mission figs, stemmed
1 cup tawny port
2 teaspoons extra virgin olive oil, divided
1 tablespoon extra virgin olive oil, divided
1 cup thinly sliced onion
1 cup reduced-sodium chicken broth
1 teaspoon chopped fresh thyme
1 bay leaf
1 teaspoon balsamic vinegar (or to taste)
1/2 teaspoon kosher salt, divided
fresh ground pepper
1 pork tenderloin, trimmed and sliced into 1-inch-thick medallions (1-1 1/4 pounds)
1/4 cup all-purpose flour

Steps:

  • Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.
  • Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft and translucent, 4 to 6 minutes. Add broth, thyme, bay leaf and the fig-port mixture. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Season with vinegar, 1/4 teaspoon salt and pepper. Set aside.
  • Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.
  • 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 reserved fig-port sauce; bring to a simmer and 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 with a slotted spoon to a platter and tent with foil to keep warm. Boil the sauce until its reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.

PORK LOIN WITH FIG AND PORT SAUCE



Pork Loin with Fig and Port Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin

Steps:

  • For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
  • For the pork: Preheat the oven to 425 degrees F.
  • Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
  • Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
  • Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

PORK LOIN WITH FIG AND PORT SAUCE



Pork Loin with Fig and Port Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin

Steps:

  • For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
  • For the pork: Preheat the oven to 425 degrees F.
  • Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
  • Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
  • Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

PORK MEDALLIONS IN WINE SAUCE



Pork Medallions in Wine Sauce image

Make and share this Pork Medallions in Wine Sauce recipe from Food.com.

Provided by Rick B2

Categories     < 30 Mins

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 1/4 lbs pork tenderloin
2 teaspoons olive oil
2 tablespoons butter
1/4 teaspoon salt
black pepper (to taste)
2 tablespoons shallots (minced)
1/2 lb mushroom (thinly sliced)
1/3 cup dry sherry
1 cup chicken stock
1 1/2 teaspoons balsamic vinegar

Steps:

  • Remove all visible fat and tough sinew from the pork tenderloin. Cut the meat crosswise into 1-1 1/2 inch medallions.
  • Place each medallion, cut sie up, on a cutting board between two pieces of plastic wrap. Flatten with broad side of a wide knife or rolling pin to a thickness of 1/4 inch. Sprinkle with salt and pepper.
  • Heat oil and 1 tablespoon of the butter in a large non-stick skillet. Saute the medallions 3-4 minutes on each side. Remove to a platter and keep warm.
  • Let skillet cool slightly. Add shallots to oil and butter mixture remaining in skillet and cook 1 minute. Add mushrooms and cook 1 minute. Add sherry, chicken stock and vinegar. Bring mixture to a boil and boil rapidly until liquid is reduced by half. Turn off heat.
  • Cut remaining tablespoon of butter into small chunks and stir into sauce. Adjust seasoning to taste with salt and pepper or more vinegar if desired.
  • Serve pork medallions covered in mushroom sauce.

Nutrition Facts : Calories 512.1, Fat 22.1, SaturatedFat 9.1, Cholesterol 147.5, Sodium 466.6, Carbohydrate 10, Fiber 0.8, Sugar 3.6, Protein 43.5

MEDALLIONS OF PORK WITH RED-WINE SAUCE



Medallions of Pork With Red-Wine Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

8 slices boneless loin of pork, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 tablespoon grated fresh ginger
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 whole clove
1/2 cup dry red wine
1 teaspoon balsamic vinegar
2 teaspoons honey
1 tablespoon olive oil
2 tablespoons finely chopped shallots
2 tablespoons butter

Steps:

  • Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder. Sprinkle with salt and pepper.
  • Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Place the sliced pork in a dish. Pour the mixture over the pork and marinate for 10 minutes.
  • Drain the pork medallions and pat dry. Reserve the marinade.
  • Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is hot add the slices of meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and continue cooking for about 2 minutes longer. Transfer the meat to a warm serving platter. Keep warm.
  • In the same skillet, add the shallots and cook, stirring, until wilted. Add the reserved marinade and cook, stirring and scraping the bottom. Add any juices that have accumulated from the platter. Scrape the bottom with a wooden spatula and cook until the marinade is reduced to 3/4 of its original quantity. Swirl in the butter and pour the sauce over the medallions. Remove the bay leaf and thyme sprigs before serving.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 6 grams, Sodium 517 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • To ensure the pork medallions are cooked evenly, use a meat thermometer to check the internal temperature. The ideal internal temperature for pork is 145 degrees Fahrenheit.
  • If you don't have a meat thermometer, cook the pork medallions over medium heat for 3-4 minutes per side, or until they are cooked through.
  • To make a quick and easy fig port wine sauce, simply combine the ingredients in a saucepan and simmer over low heat for 10-15 minutes, or until the sauce has thickened.
  • If you have time, marinate the pork medallions in the fig port wine sauce for at least 30 minutes before cooking. This will help the pork absorb the flavor of the sauce.
  • Serve the pork medallions with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Conclusion:

Pork medallions with fig port wine sauce is a delicious and elegant dish that is perfect for a special occasion. The pork is tender and juicy, and the sauce is rich and flavorful. This dish is sure to impress your guests.

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