This recipe is very similar but a richer sauce that goes well with pork but would overpower chicken.
PS: Sorry for the lack of pictures, I can’t seem to get the camera to work this evening.
Pork loin Medallions with Fig Sauce
Prep Time: 15 minutes
Cook Time: 30 minutes
Estimated Values per Serving:
Calories: 340 Fat:7 grams Points: 7
4 6-ounce boneless pork loin steaks
Salt and pepper
1/2 cup Balsamic vinegar
¼ cup fat free half and half
¼ cup honey
½ cup figs – stems removed and thinly sliced (about 3 figs)
2 tablespoons reduced calorie butter spread
- Pound pork until ½ in thick and season with salt and pepper. Heat a sauté pan on medium high heat, spray with cooking spray and add chicken breasts. Sauté for 7 – 10 minutes on each side until browned and cooked through. Remove from pan and cover to keep warm.
- In a saucepot, bring the balsamic vinegar to a boil over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes.
- Once reduced, whisk in the half and half, honey, and sliced figs and cook for another 1 -2 minutes. Remove from heat and stir in butter spread.
- Arrange pork on a warm serving platter and drizzle with the fig sauce.
3 thoughts on “Fun with Figs Part 2”
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