Wednesday, March 31, 2010
Pork Medallions with Balsamic Fig Pan Sauce
I remember the first time I ever ate a fig. My parents have several fig trees in their yard and when I was a young boy I remember my mom picking a bowl of these little brown fruits. I didn't want to try them because they just looked like they wouldn't taste good. Well I finally found the courage to try one. It was the sweetest fruit I had ever tasted and inside was the most beautiful pink color. Figs are now one of my favorite fruits. Too bad I can only find them fresh around here for a couple of months during the summer. So when fresh figs are not available I have to get my fig fix from fig preserves. Fig preserves are not just good for your morning biscuit, but they are also great for cooking.
Pork Tenderloin Medallions with Fig Balsamic Pan Sauce
2 lbs Pork Tenderloin, trimmed and cut into 2 inch pieces
1 shallot, finely chopped
1 tbs fresh rosemary, chopped
1/2 cup balsamic vinegar
1 cup fig preserves
salt & pepper
Season the pork medallions with salt and pepper. In a large skillet add 2 tbs of olive oil. Then with a folded paper towel or pastry brush spread the oil to evenly coat the pan. Preheat the pan over a medium flame.
Add the pork to the pan and brown on each side. Remove the pork and set aside. Then add the shallot and rosemary and saute until the shallot is soft. Deglaze the pan with the vingear, be sure to scrape up any brown bits from the bottom of the pan. When you add the vinegar you might want to hold your breath. The vapor about knocks me out.