Recipe: Roasted Pork Medallions with Fig Balsamic Reduction

Instructions

1. Pre-heat oven to 400 degrees F.
2. In a small bowl, mix together salt, black pepper, parsley, rosemary, thyme, and garlic powder. Season the tenderloin on all sides.
3. In a large skillet, heat 1 tablespoon olive oil over medium heat until glistening. Brown the pork on all sides (approximately 5–7 minutes).
4. Grease a sheet pan with 1 tablespoon of olive oil. Put tenderloin on the sheet pan and place in oven on middle rack. Roast for 15–20 minutes, turning tenderloin over at the 7-minute mark.
5. While the pork is roasting, heat the remaining 1 tablespoon olive oil and shallot in a medium saucepan over medium-low heat until fragrant. Add water, balsamic vinegar, thyme, and figs. Cook uncovered on low heat until the liquid reduces by half and thickens about 10 minutes.
6. Pork is cooked through when it reaches an internal temperature of 145–150 degrees F, as measured by a meat thermometer in the thickest part of the tenderloin.
7. Remove pork from the oven and let rest for 5 minutes. Slice into 1/2-inch-thick medallions. Top with the fig balsamic reduction. Garnish with fresh parsley. Serve.