PAN SEARED MEDALLIONS OF PORK IN FIG GLAZE

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
In the evolution process, it is quite natural that Cajuns continue to combine ingredients at hand to create interesting dishes. In this dish, sautéed pork medallions are flavored with Louisiana figs for a unique flavor.

Ingredients:
12 medallions of pork
¼ cup vegetable oil
salt and cayenne pepper to taste
granulated garlic to taste
1 cup flour
½ cup sliced green onions
½ cup sliced mushrooms
1 tbsp minced garlic
1 ounce port wine
½ cup fig preserves
2 cups canned beef consume or demi-glace (see recipe)
1 tbsp chopped parsley

Method:
In a 10-inch sauté pan, heat oil over medium-high heat. Season pork with salt, cayenne and granulated garlic. Dust lightly in flour and sauté until medium-rare and brown on both sides. Stir in green onions, mushrooms and garlic. Sauté 1–2 minutes or until vegetables are wilted. Deglaze with port wine. Stir in fig preserves and demi-glace. Continue cooking until sauce is slightly thickened and meat is cooked to your liking. Sprinkle in parsley and adjust seasonings to taste with salt and cayenne pepper. Serve 2 medallions per person with a generous portion of fig demi-glace.