Pork Medallions with Fig Sauce by Susan Jones


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1 Pork Tenderloin, about 1 lb to serve 4
Salt & Pepper
2 T Olive Oil

1 c quinoa
1 3/4 c water
1/2 c cilantro, chopped

Fig Sauce
1 T Olive Oil (if needed)
3 T Balsamic Vinegar
2 Shallots, minced
6 Dried Figs, chopped
4 Gin-Gins
1/3 c water
1/3 c chicken stock

1/2 c walnuts, chopped, toasted
springs of cilantro

1. Prepare these Ingredients and set aside
a. Mince Shallots
b. Chop Figs into small pieces. Remove stem ends. Cut each fig into about 8 pieces.
c. Bring 1/3 c water and 1/3 c stock to a boil. Remove from heat and add gin-gins and let steep.
d. Chop Cilantro
e. Chop walnuts, toast at 350 degrees for 6 minutes

2. Brown Pork
a. Sprinkle pork with salt and pepper.
b. Put a large skillet over medium high heat and heat 2T oil until it just starts to bubble.
c. Add pork and brown well on all sides, about 6-8 minutes
d. Turn off heat, remove pork and set it aside to “rest”. Leave drippings in skillet.

3. While meat is resting, Prepare Quinoa according to package directions

4. While Quinoa is cooking, prepare Fig-sauce and finish quinoa
a. Put large skillet back on heat and add 1 T Oil (if needed) and chopped shallots.
b. Cook shallots until lightly browned, about 4-5 minutes.
c. Pour balsamic vinegar into pan and let simmer until reduced by half, 3-5 minutes.
d. Stir in chopped figs and steeped gin-gin liquid
e. Simmer until thickened 3-5 minutes.
f. When Quinoa is done, fluff with fork and add cilantro

5. Finish Pork
a. Slice Pork Tenderloin into ½-inch thick medallions
b. Add medallions to fig sauce in skillet and brown further 2-3 minutes per side until no pink is showing.
6. Serving
a. Divide quinoa on plates and arrange pork medallions on top.
b. Drizzle remaining sauce over pork and sprinkle with toasted walnuts
c. Garnish each plate with cilantro sprigs

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