Pork Medallions with Roasted Figs

Choose plump figs that are dry and soft to the touch but not wrinkled, bruised or discolored. Extremely fragile and perishable, figs are best eaten as soon as possible after purchase. If needed, store them in the refrigerator for 1 to 2 days, arranged in a single layer on a paper towel-lined tray.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Pork Medallions with Roasted Figs
Review 1 for Pork Medallions with Roasted Figs
5 out of 5
5 out of 5
Kristyne
,CO
October 3, 2013
Ability level:Novice
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Delicious!
October 3, 2013
I've always struggled with pork and getting it tender and moist enough to enjoy, but this recipe delivers the most delicious, moist pork I've ever had. Excellent recipe!!! Ps. I didn't have an over-proof pan so I used a glass baking dish which I preheated in the over and transfer the makings from pan to dish and back to pan...it worked out well, but would have been easier with an oven-safe pan.
Pros: Quick, Good Value, Easy, Appearance, Impressive, Will Make Again
Review 2 for Pork Medallions with Roasted Figs
5 out of 5
5 out of 5
Lund
,Chicago
,Il
September 24, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Delicious flavor combination
September 24, 2012
Pork tenderloin isn't my favorite part of the pig -- generally too lean for my taste. This recipe was delicious, however. The pork was moist and tender and paired wonderfully with the cider and the figs.
I made one change: left the tenderloin whole and sliced it just before serving.
Pros: Quick, Easy, Adaptable, Will Make Again