Pork Medallions With Figs

Ingredients

12 fresh figs

1 cup Marsala wine

1 1/2 pounds pork tenderloins (1 ¼ total)

coarse salt

freshly ground black pepper

2 teaspoons fresh thyme, finely chopped

cup flour

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

1/2 cup finely chopped shallots

1 tablespoon to 2 fig balsamic or regular balsamic vinegar

Thyme sprigs

Preparation

Snip the stems from the figs with kitchen scissors. Cut figs in half. Set a side.

Remove silver skin from the pork tenderloin. Lay the tenderloin on a cutting board and trim any excess fat. Slice the terloins into 12 slices about 3/4 inch thick.

Cut 2 sheets of plastic wrap about 10 inches long. Lay 2 to 3 tenderloin slices on 1 sheet and cover with the second sheet. Gently pound the slices until evenly flattened. When all the slices have been pounded into cutlets. Sprinkle lightly with salt and pepper and 1 teaspoon of chopped thyme.

Spread flour on a sheet of plastic and dip each cutlet into flour, shaking off the excess.

Heat a 10 to 12 inch skillet over medium heat. Add butter and oil and heat until butter foams. Add a few slices of pork at a time, turning once with tongs. Transfer to a plate and cover with foil to keep warm.

Add shallots to the pan and saute over medium low heat, stirring for 3 minutes or until softened. Add figs, increase heat to med-high and cook, turning them with a spatula as they brown for about 3 minutes. Add Marsala and bring sauce to a boil, gently turning fruit for about three minutes or until sauce thickens. Add remaining chopped thyme, season to taste- adding more salt and pepper or inegar if necessary. Add pork back to the pan and heat.

Garnish with fresh thyme sprigs.