Photo: Sam Loyd
Pork Medallions with Roasted Figs
8 ingredients
Serves 4.
openrecipes
Choose plump figs that are dry and soft to the touch but not wrinkled, bruised or discolored. Extremely fragile and perishable, figs are best eaten as soon as possible after purchase. If needed, store them in the refrigerator for 1 to 2 days, arranged in a single layer on a paper towel-lined tray.
Estimated Nutrition (whole recipe, rough)
608
Calories
28g
Protein
40g
Fat
37g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Cider | 1 medium (182g) | 95 |
| Fig | 1 medium (50g) | 37 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pork tenderloin, about 1 1/2 lb., cut crosswise into 4 medallions
- Salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 1 cup hard apple cider
- 1 fresh sprig rosemary
- 2 tsp. grainy mustard
- 6 figs, halved lengthwise
- 1 Tbs. unsalted butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes