Pork Medallions with Honey-glazed Figs & Apples

Pork and fruit are a marriage made in heaven. The mixture of apples and figs with honey and thyme is inspired.

• 2 tart green apples
• 1 cup Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs
• 1 pound pork tenderloin
• Thyme Seasoning, (recipe follows)
• 2 teaspoons vegetable oil
• 1/2 cup white wine or water
• 3 tablespoons honey
• Parsley or fresh thyme for garnish

METHOD

Peel and core apples; cut each into 16 wedges. Halve figs. Cut tenderloin into 1/2 inch thick slices; rub with Thyme Seasoning. Heat oil over medium-high heat; add pork and cook 2 minutes on each side. Reduce heat and cook until firm, 3 to 4 minutes. Remove and keep warm.

Stir apples, figs and wine into pan. Simmer until liquid evaporates, about 8 minutes. Add honey; stir until apples are tender and glazed, about 2 minutes. Pour fig mixture over pork and garnish with parsley or thyme.

Thyme Seasoning: Stir together 1 tablespoon vegetable oil, 1 tablespoon onion powder, 1 1/2 teaspoons thyme leaves, 1 teaspoon salt and 1 teaspoon ground black pepper.

Serves: 4

Recipe courtesy of Valley Fig Growers. Thank you.

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