Pork medallions with fig sauce | MummyPages.uk

Ingredients

• 16 small dried figs, stemmed
• 235ml port or dessert wine
• 2 tsp olive oil, plus 1 tbsp, divided
• 1 onion, thinly sliced
• 235ml chicken stock
• 1 tsp fresh thyme, chopped
• 1 bay leaf
• 1 tsp balsamic vinegar, or more to taste
• ½ tsp salt
• 1 pork tenderloin, trimmed and sliced into -thick medallions
• 4 tbsp plain flour