Pork Medallions with Figs and Mushrooms

Pork Tenderloin Medallions with Figs and Mushrooms

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 🙂



Pork Tenderloin Medallions with Figs and Mushrooms

  • Servings: 3-4
  • Difficulty: easy
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  • 1 pork tenderloin (ca. 500 g / 1.1 lb), cut in 4cm (1.6 inch) thick medallions
  • 5 fresh, ripe figs
  • 113 g / 4 oz mixed mushrooms (e.g. crimini, shiitake, and oyster)
  • 100 g / 3.5 oz diced prosciutto
  • 2 small onions (or 1 middle-sized), diced
  • 100 ml / 3.4 fl oz white wine
  • 20 g / 0.7 oz butter for frying
  • 200 ml / 6.8 fl oz of heavy cream
  • 1 bay leaf
  • 1 dried clove bud
  • 1-2 twigs of fresh thyme
  • salt and pepper


  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 figs. 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 of minutes until the onion is translucent and the prosciutto begins to brown.

  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, add the quartered figs, and let everything simmer again 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.

Pork Medallions with Figs and Mushrooms

Shall we talk about it?