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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

Eating Well