Bacon Wrapped Pork Tenderloin Medallions with California Fig and Maple Sauce
Servings 6 people
- 14 slices bacon 1 for each pork medallion
- 2 pork tenderloins trimmed of fat and silver skin, cut corsswise into 1 1/2" pieces; thinner end pieces scored and folded – see steps below
- kosher salt and ground black pepper
- 2 tbsp vegetable oil
- 2 tbsp vegetable oil
- 1 onion medium, halved and sliced thin
- 1 cup chicken broth low sodium
- 1/2 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs stems removed
- 1/3 cup maple syrup
- 3 tbsp balsamic vinegar
- 2 tbsp whole grain mustard
For the pork:
- Place bacon slices, slightly overlapping, in microwave-safe pie plate and cover with plastic wrap. Cook in microwave on high power until slices shrink and release about 1/2 cup fat but are neither browned nor crisp, 1 to 3 minutes. Transfer bacon to paper towels until cool, 2 to 3 minutes.
- Wrap each piece of pork with 1 slice bacon and secure with 2 toothpicks where ends of bacon strip overlap, inserting toothpicks on angle and gently pushing them through to other side.
- Season pork with pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 14 minutes. Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve.
For the sauce:
- Pour off any fat from skillet in which pork was cooked. Add oil and heat skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Increase heat to medium-high and add broth and figs; bring to simmer, scraping bottom of skillet with wooden spoon to loosen any browned bits. Simmer until liquid is reduced to 1/3 cup, 3 to 4 minutes. Add syrup, vinegar, mustard, and any juices from resting meat and cook until thickened and reduced to 1 1/4 cup, 3 to 4 minutes longer. Adjust seasonings with salt and pepper, pour sauce over pork, and serve.
NOTE: We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor), though both will work in this recipe. Begin checking the doneness of smaller medallions 1 or 2 minutes early; they may need to be taken out of the pan a little sooner. Recipe provided by Cook’s Country TV. Valley Fig Growers is a proud sponsor of Cook’s Country TV.