Robinson Hiller House Pork Medallions with Fig Glaze
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fig | 1 medium (50g) | 37 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 12 – 3 oz. medallions of pork tenderloin
- ½ cup fig preserves
- ¼ cup vegetable oil
- 1 cup flour
- ½ cup sliced green onions
- ½ cup sliced mushrooms
- 1 tablespoon diced garlic
- 2 oz. Port wine
- 2 cups demi glaze
- chopped parsley
- salt and pepper to taste
Directions
1.In sauce pan, heat oil over medium high heat.
2.Season pork to taste with salt and pepper. Lightly dust in flour and saute until medium rate and brown on both sides. Once browned, add green onions, mushrooms and garlic. Saute until vegetables are wilted, approximately one to two minutes.
3.Deglaze with Port wine and add fig preserves and demi glaze. Continue cooking until sauce is slightly thickened and meat is cooked to your liking.
4.Add parsley and season to taste using salt.
5.Serve two medallions per person and a generous serving of fig demi glaze.