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
- 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
In a large pan melt butter and briefly sear the pork tenderloin medallions on both sides.
Cut 3 figs into small pieces and quarter the remaining 2 figs. Cut bigger mushrooms in half or quarter them.
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.
Add bay leaf, clove, thyme, mushrooms, and the diced figs. Cover with a lid and let it all simmer for about 10 minutes.
Take off the lid, deglaze with white wine, add the quartered figs, and let everything simmer again for another 3-5 minutes.
- 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.