Robinson Hiller House Pork Medallions with Fig Glaze

Description
Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

Ingredients

 * 12 x 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.
 * 3) Lightly dust in flour and saute until medium rate and brown on both sides.
 * 4) Once browned, add green onions, mushrooms and garlic.
 * 5) Saute until vegetables are wilted, approximately one to two minutes.
 * 6) Deglaze with port wine and add fig preserves and demi-glaze.
 * 7) Continue cooking until sauce is slightly thickened and meat is cooked to your liking.
 * 8) Add parsley and season to taste using salt.
 * 9) Serve two medallions per person and a generous serving of fig demi glaze.