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Ingredients

• 16 small  dried Mission figs, stemmed
• 1 cup  tawny port, (see Note)
• 2 teaspoons  extra-virgin olive oil, plus 1 tablespoon, divided
• 1 cup  onion, thinly sliced
• 1 cup  reduced-sodium chicken broth
• 1 teaspoon  fresh thyme, chopped
• 1   bay leaf
• 1 teaspoon  balsamic vinegar, or more to taste
• 1/2 teaspoon  kosher salt, divided
•   Freshly ground pepper, to taste
• 1   pork tenderloin, (1-1 1/4 pounds), trimmed and sliced into 1-inch-thick medallions
• 1/4 cup  all-purpose flour

Description

This Dish Showcases How Deliciously Pork Complements The Sweet And Tart Tastes Of Fruit.

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