Fig Balsamic and Walnut Oil Pork Medallions
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Ingredients:
- 4 pork medallions (about 1-inch thick)
- 3 tablespoons Fig Balsamic Vinegar
- 2 tablespoons Walnut Oil
- 4 fresh figs, halved
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped (plus extra sprigs for garnish)
- Salt and pepper, to taste
- Fresh arugula or microgreens, for garnish (optional)
Instructions:
- In a small bowl, combine the Fig Balsamic Vinegar, Walnut Oil, minced garlic, chopped rosemary, salt, and pepper.
- Place the pork medallions in a shallow dish and pour the marinade over them. Ensure that each medallion is well coated.
- Cover the dish with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to infuse the meat.
- While the pork is marinating, prepare the fresh figs by slicing them in half.
- Set aside for later use.
- Heat a large skillet over medium-high heat.
- Remove the pork medallions from the marinade (reserving the marinade) and sear them in the hot skillet for about 3-4 minutes per side, or until they reach an internal temperature of 145°F
- Once cooked, remove the medallions from the skillet and let them rest on a plate.
- Lower the heat to medium and add the reserved marinade to the skillet.
- Add the fresh fig halves, cooking them in the marinade until they start to soften, and the sauce begins to thicken, about 3-4 minutes.
- Arrange the pork medallions on a serving plate.
- Spoon the fig balsamic sauce and cooked figs over the top of the medallions.
- Garnish with fresh arugula or microgreens and a sprig of rosemary for a pop of color.
- Serve immediately with your choice of sides, such as roasted vegetables or a fresh salad.