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Pork Medallions

Prep Time:

10 minutes

Cook Time:

20 minutes

Serves:

4

This is quick easy weeknight dinner to put together. The pan sauce should be cooked until slightly browned, silky and smooth - you may not need to use the full 2 C of chicken broth.

10 minutes

Ingredients


  • 1-lb pork tenderloin, sliced into medallions

  • ½ onion, sliced and quartered

  • 6 mushrooms, thinly sliced

  • 3 cloves garlic, minced (3 t)

  • ¼ C fig preserves

  • 1 T vegetable oil

  • ¼ stick butter (2 T)

  • 2 T all-purpose flour

  • 2 C chicken broth

  • ½ t dried thyme

  • 1 t salt

  • ½ t freshly cracked black pepper


Preparation

  1. Heat vegetable oil in a large pan over medium-high heat.

  2. Generously salt and pepper both sides of the pork and place into the pan. Cook for 3 - 4 minutes on each side, then transfer to a plate.

  3. In same pan, add butter, onions, mushroom, and dried thyme. Cook for about 5 minutes until onions have slightly caramelized and mushrooms have given off most of their liquid. Add garlic, stir, and cook for about 1 minute.

  4. Add flour to pan and stir around to absorb all of the liquid. Reduce heat medium and cook for about 1 - 2 minutes.

  5. Add chicken broth a half cup at a time and stir continuously. Lower heat to medium low. Stop adding chicken broth when you have a somewhat thick and glossy consistency.

  6. Add fig preserves and stir until they have almost completely melted into the sauce. Taste for seasoning at this point and add salt and/or pepper if necessary.

  7. Return pork to the pan and use a spoon to cover each medallion with the sauce. Cover and cook for 5 minutes.

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