Pork Medallions with Roasted Figs
Pork Medallions with Roasted Figs Choose plump figs that are dry and soft to the touch but not wrinkled, bruised or discolored.
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Cooking tools:
- Instant-read thermometer
- Pepper mill
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Whisk
- Serving platter
- Plate
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Paper towel
Ingredients
- 1 pork tenderloin, about 1 1/2 lb., cut crosswise into 4 medallions
- Salt
- freshly ground pepper
- 1 Tbs. olive oil
- 1 cup hard apple cider
- 1 fresh sprig rosemary
- 2 tsp. grainy mustard
- 6 figs, halved lengthwise
- 1 Tbs. unsalted butter
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