Early and mid-autumn are high season for figs. I suggest you get a good handful of those aromatic fruits, a bottle of your favorite white wine and start cooking 🙂

Ingredients

• 1 pork tenderloin (ca. 500g / 1.1lb), cut in 4cm (1.6inch) thick medallions
• 5 fresh, ripe figs
• 113g / 4oz of mixed mushrooms (e.g. crimini, shiitake and oyster)
• 100g / 3.5oz of diced prosciutto
• 2 small onions (or 1 middle sized), diced
• 100ml / 3.4 fl oz of white wine (alternatively cognac)
• 20g / 0.7oz of butter for frying
• 200ml / 6.8 fl oz of heavy cream
• 1 bay leaf
• 1 dried clove bud
• 1-2 twigs of fresh thyme
• salt and pepper

Preparation

1. In a large pan melt butter and briefly sear the pork tenderloin medallions on both sides.

2. Cut 3 figs into small pieces and quarter the remaining 2. Cut bigger mushrooms in half or quarter them.

3. Once the medallions are seared, add diced onion and prosciutto. Let it simmer for a couple minutes.

4. Add bay leaf, clove, thyme, mushrooms, and the diced figs. Cover with a lid and let it all simmer for about 10 minutes.

5. Take off the lid, deglaze with white wine (or cognac), add the quartered figs and let everything simmer for another 3-5 minutes.

6. Just before serving, add heavy cream, bring to the boil and season with salt and pepper.

Serve with fettuccine but a crispy baguette is just as good.