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Mal Too
Mal Too • 2 years ago

Pork Medallions with Roasted Figs 1 pork tenderloin, about 1 1/2 lb., cut crosswise into 4 medallions. Salt and freshly ground pepper 1 Tbsp. olive oil 1 cup hard apple cider 1 sprig fresh rosemary 2 tsp. grainy mustard 6 figs, halved lengthwise 1 Tbsp. unsalted butter

  • Mal Too
    Mal Too • 2 years ago

    Directions Preheat the oven to 400 degrees. Season the pork with salt and pepper. In an ovenproof frying pan over medium-high heat, warm the olive oil. Cook the pork, turning once, until browned, 4-5 minutes total. Transfer to a plate. Add the cider, rosemary and mustard to the pan, bring to a boil, and scrape up any browned bits from the pan bottom. Cook until the cider is reduced by half, 3-4 minutes. Return the pork to the pan, place in the oven, and cook for 6 minutes. Remove from the oven, turn the pork, and add the figs. Return to the oven and cook until the pork is tender and registers 145 degrees on an instant-read thermometer, 6-8 minutes longer. Transfer the pork and figs to a serving platter. Place the pan over medium heat and whisk in the butter to make a sauce. Spoon the sauce over the top of the pork and figs and serve right away..

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