Valley Fig Growers

Pork Medallions With Honey-Glazed California Figs and Apples

Time to prepare: 30 minutes

Makes 4 servings


2 tart green apples  

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs  

1 pound pork tenderloin  

Thyme Seasoning, recipe follows  

2 teaspoons vegetable oil  

1/2 cup white wine or water  

3 tablespoons honey  

Parsley or fresh thyme for garnish  


  1. Peel and core apples; cut each into 16 wedges.  Halve figs.  Cut tenderloin into 3⁄4 inch thick slices; rub with Thyme Seasoning.  Heat oil over medium-high heat; add pork and cook 2 minutes on each side.  Reduce heat and cook until firm, 3 to 4 minutes.  Remove and keep warm.  Stir apples, figs and wine into pan.  Simmer until liquid evaporates, about 8 minutes.  Add honey; stir until apples are tender and glazed, about 2 minutes.  Pour fig mixture over pork and garnish with parsley or thyme.
  2. Thyme Seasoning: Stir together 1 tablespoon vegetable oil, 1 tablespoon onion powder, </br>1 3/4 teaspoons thyme leaves, 1 teaspoon salt and 1 teaspoon ground black pepper.

Photography George Selland

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 392
  • % Calories from Fat 21%
  • Fat 9
  • Cholesterol 74
  • Protein 25
  • Carbohydrates 55
  • Fiber 8
  • Iron 3
  • Sodium 646
  • Calcium 90
  • Potassium 845