Pork Medallions with Figs, Cherry Tomatoes and Polenta

Ingredients

• Pork
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1/4 cup water
• 8 fresh figs
• 6 ounces dried figs, or another 5 fresh figs
• 3 cloves garlic, minced or grated, divided
• 4 tablespoons olive oil, divided
• 1 pound pork tenderloin, sliced thin
• salt and pepper
• 2 teaspoons fresh oregano, chopped
• 2 tablespoons fresh basil, chopped
• 1 pint cherry tomatoes (or however many will fit in your skillet)
• 1 tablespoon fresh parsley + 2 tablespoons fresh basil, chopped
• Toasted pine nuts, for serving
• Polenta
• 1 1/2 cups milk
• 1 1/2 cups water
• 1 cup polenta
• 2 tablespoons butter
• 4 ounces parmesan or gorgonzola cheese, grated or crumbled
• salt and pepper, to taste