MOBE | Recipe: Roasted Pork Medallions with Fig Balsamic Reduction

Recipe: Roasted Pork Medallions with Fig Balsamic Reduction

This pork recipe is a stunning centerpiece for any occasion. It’s elegant, yet so simple—making it a great dinner option for entertaining. The savory pork loin pairs perfectly with the naturally sweet, jammy, and acidic fig balsamic reduction.

Prep time: 10 minutes
Cook time: 27-30 minutes
Total time: Approximately 40 minutes
Serves: 6
Serving size: Approximately 3 ounces (roughly the size of a deck of cards)

Ingredients

For the pork tenderloin:

  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried parsley
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried ground thyme
  • ¼ teaspoon garlic powder
  • 1 ½ pounds pork tenderloin
  • 2 tablespoons extra virgin olive oil

For the fig balsamic reduction:

  • 1 tablespoon extra virgin olive oil
  • 1 shallot, minced (about 3 tablespoons)
  • ⅓ cup water
  • ⅓ cup balsamic vinegar
  • ½ teaspoon dried ground thyme
  • 10 dried black mission figs, chopped

For garnish (optional):

  • Fresh parsley sprigs

Instructions

Pre-heat oven to 400 degrees F.

In a small bowl, mix together salt, black pepper, parsley, rosemary, thyme, and garlic powder. Season the tenderloin on all sides.

In a large skillet, heat 1 tablespoon olive oil over medium heat until glistening. Brown the pork on all sides (approximately 5–7 minutes).

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.

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.

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.

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.

MOBE kitchen tip:

  • Browning the pork tenderloin prior to roasting allows caramelization to occur, greatly enhancing the flavor of the dish. This step is highly recommended.

Recipe notes:

  • For a smoother sauce, blend reduction for a minute with an immersion or countertop blender.

Nutrition facts per serving

Calories: 290 / Total Fat: 12g (15% DV) / Saturated Fat: 2.5g (13% DV) / Trans Fat: 0g / Cholesterol: 85mg (28% DV) / Sodium: 260mg (11% DV) / Total Carbohydrate: 16g (6% DV) / Dietary Fiber: 2g (7% DV) / Total Sugars: 11g / Added Sugar: 0g (0% DV) / Protein: 30g / Vitamin D: 0mcg (0% DV) / Calcium: 51mg (4% DV) / Iron: 2mg (10% DV) / Potassium: 513mg (10% DV)

Allergen statement: n/a