Pork Tenderloin Medallions with Balsamic Fig Sauce

Serves: 2-4
Ingredients
Pork:
  • 1 pork tenderloin, trimmed of fat
  • Olive oil
  • Salt and pepper
  • Garlic and onion powder
  • Fresh parsley for garnish
  • Internal cooking thermometer (optional)
 
Fig sauce:
  • 1 Tbsp olive oil 
  • 1 shallot, finely diced 
  • 1/4 cup chicken stock
  • 2 Tbsp fig jam
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp butter
  • Pinch Thyme leaves
  • Salt and pepper
  • Parsley for garnish 
 
Instructions:
  1. Preheat oven to 350 F. Prepare the pork tenderloin by removing any visible fat. Place on a baking pan coated with nonstick spray. 
  2. Brush pork all over with olive oil and season generously with salt, pepper, garlic powder and onion powder. Cook for 30 - 35 minutes until temperature reaches 140 F. (Pork with carry-over cook to 145). An internal cooking thermometer will help here to prevent over-cooking.
  3. While the pork cooks, prepare the sauce. Heat olive oil in a pan over medium heat. Add shallots and cook until softened. Add chicken stock, fig jam and balsamic vinegar, stirring well to combine. Simmer over medium heat, stirring often, until sauce thickens. Stir in butter, taste and adjust with salt and pepper as needed. 
  4. When pork is done, remove to a cutting board, cover and allow to rest for 15 minutes before slicing into medallions. 
  5. Slice pork, drizzle sauce over top and garnish with parsley.
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