Pork Tenderloin Medallions With Fresh Figs Recipes

Steps:

• Place a large cast iron or other heavy skillet over medium high heat and coat the bottom with olive oil, about 2 tablespoons.
• Season the pork medallions liberally with salt and pepper and place in preheated skillet. Sear on both sides until well browned, about 3 minutes per side, or to an internal temperature of 145 degrees.
• Remove pork from pan to a platter and cover loosely with foil.
• Add the figs to the pan, adding a pinch more salt and pepper and additional oil, if needed. Cook figs for 3 minutes, then add the wine to the pan. Stir gently to scrape up the bits on the bottom of the pan. Allow wine to come to a boil and reduce slightly, about 3 minutes.
• Return the pork to the pan with any juices that may have accumulated on the platter. Coat with the sauce and allow just to heat through. Turn the pork and figs onto the platter with all of the sauce.

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add preserves, juice, vinegar, Worcestershire sauce, garlic and curry powder to same pan; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes before serving.

Steps:

• Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
• Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

Steps:

• Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs. , In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.