Pork Medallions with Almond-Fig Cream
Michael serves a “stack” of roasted red onions, tomatoes, and mushrooms drizzled with olive oil as a side dish for this main course.
• 5 ounces dried figs or 4 fresh figs
• 1/4 cup port wine
• 6 to 8 4-ounce pork tenderloin medallions*
• Kosher salt and ground white pepper
• 1/4 cup all-purpose flour
• Canola oil
• 1 shallot, finely chopped
• 1/4 cup whole Marcona almonds or almonds
• 1 cup heavy whipping cream
• 2 sprigs fresh thyme
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves
Remove stems from figs. Halve figs; cut each half into thirds. Place figs in small bowl. Pour port wine over figs; set aside.
If necessary, pound pork medallions to 1/2-inch thickness. Season pork with kosher salt and ground white pepper. Coat pork with flour. Add enough canola oil to cover the bottom of 12-inch skillet. Heat over medium-high heat. Add pork; cook 2 minutes on each side or until pork is done. Remove to serving platter. Cover; keep warm.
Add shallot to skillet; cook and stir 1 minute. Add figs and port wine to skillet. Add almonds. Cook and stir 1 minute more. Stir in whipping cream and thyme sprigs. Bring to boiling; reduce heat. Boil gently, uncovered, until cream has thickened. Remove thyme sprigs. Stir in butter; season to taste with kosher salt and ground white pepper.
Spoon almond-fig cream over pork medallions. Sprinkle with fresh thyme leaves. Makes 6 to 8 servings.
* If necessary, purchase a 2-pound pork tenderloin and cut into eight 4-ounce medallions.