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
Ingredient Note: What differentiates tawny from ruby port is that tawny is aged in oak, turning its ruby color toward brown.



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Description

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