- Olive oil
- Kosher salt and black pepper
- 1 pound pork tenderloin medallions
- 1 pint fresh figs, trimmed and halved (Black Mission, Green Kadota or Brown Turkish)
- 1 cup white wine
Place a large, cast iron or other heavy skillet over medium-high heat. Coat bottom of pan with about 2 tablespoons olive oil.
Season pork medallions with salt and pepper. Sear on both sides until well browned, about 3 minutes per side, or until internal temperature reaches 145°F.
Remove to a platter and cover loosely with foil. Add figs to pan with a pinch of salt and pepper and additional oil if needed. Cook for 3 minutes.
Add wine and stir gently to scrape up bits on bottom of pan. Bring to a boil and reduce slightly, about 3 minutes.
Return pork to pan with any accumulated juices. Coat with sauce and allow to just heat through.
Turn pork and figs onto a platter along with all of sauce.