Robinson Hiller House Pork Medallions with Fig Glaze

Robinson Hiller House Pork Medallions with Fig Glaze Recipe

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 6

Introduction

Robinson Hiller House Pork Medallions with Fig Glaze is a delicious and elegant dish that is perfect for a special occasion or a fancy dinner at home. The combination of tender pork medallions with a sweet and tangy fig glaze is sure to impress your guests and leave them wanting more.

History

This recipe is inspired by the classic French dish of pork medallions with a fruit glaze. The addition of fig preserves adds a unique and flavorful twist to the traditional recipe, giving it a modern and sophisticated touch.

Ingredients

12 x 3 oz (85 g) medallions of pork tenderloin
0.5 cup fig preserves
0.25 cup vegetable oil
1 cup flour
0.5 cup sliced green onions
0.5 cup sliced mushrooms
1 tbsp diced garlic
2 oz (57 g) port wine
2 cup demi-glaze
chopped parsley
salt and pepper to taste

How to prepare

In a saucepan, heat oil over medium-high heat.
Season the pork with salt and pepper to taste.
Lightly dust the pork with flour and sauté until medium rare and brown on both sides.
Once browned, add green onions, mushrooms, and garlic.
Sauté until the vegetables are wilted, approximately one to two minutes.
Deglaze with port wine and add fig preserves and demi-glace.
Continue cooking until the sauce is slightly thickened and the meat is cooked to your liking.
Add parsley and season to taste with salt.
Serve two medallions per person and a generous serving of fig demi-glace.

Variations

You can substitute the fig preserves with apricot or cherry preserves for a different flavor profile.
Add a splash of balsamic vinegar to the sauce for a tangy twist.

Cooking Tips & Tricks

Make sure to season the pork generously with salt and pepper before cooking to enhance the flavor of the meat.

- Sauté the pork until it is medium rare to ensure that it stays tender and juicy.

- Deglaze the pan with port wine to add depth and richness to the sauce.

- Be sure to cook the sauce until it is slightly thickened to ensure that it coats the pork medallions perfectly.

Serving Suggestions

Serve the pork medallions with fig glaze over a bed of creamy mashed potatoes or buttered noodles for a complete and satisfying meal.

Cooking Techniques

Sautéing, deglazing, and simmering are the key cooking techniques used in this recipe to develop flavor and create a rich and luscious sauce.

Ingredient Substitutions

You can use chicken or beef medallions instead of pork if desired.

- Substitute vegetable oil with olive oil for a healthier option.

Make Ahead Tips

You can prepare the fig glaze in advance and store it in the refrigerator for up to 3 days before serving.

Presentation Ideas

Garnish the pork medallions with fresh parsley and a sprinkle of cracked black pepper for a beautiful and elegant presentation.

Pairing Recommendations

This dish pairs well with a glass of red wine, such as a Pinot Noir or Merlot, to complement the rich flavors of the pork and fig glaze.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat until warmed through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

25g per serving

Fats

15g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in iron, vitamin B12, and zinc, which are essential nutrients for overall health and well-being.

Alergens

This recipe contains gluten from the flour used to coat the pork medallions.

Summary

This dish is a balanced meal that provides a good source of protein, healthy fats, and carbohydrates. It is also rich in vitamins and minerals that are essential for a healthy diet.

Summary

Robinson Hiller House Pork Medallions with Fig Glaze is a sophisticated and flavorful dish that is perfect for a special occasion or a fancy dinner at home. The tender pork medallions paired with the sweet and tangy fig glaze create a harmonious combination of flavors that is sure to impress your guests. Enjoy this delicious recipe with your loved ones and savor every bite of this delectable dish.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a rainy day in the small town of Robinson Hiller, where I had been visiting some friends. As we sat around the kitchen table chatting, my friend's mother brought out a platter of pork medallions drizzled with a rich fig glaze. The aroma was intoxicating, and I immediately knew that I had to learn how to make it.

I asked my friend's mother for the recipe, and she graciously agreed to teach me. She explained that the dish was a family recipe that had been passed down for generations. The pork medallions were seasoned with a blend of spices and cooked until tender, then topped with a sweet and tangy fig glaze that added a depth of flavor unlike anything I had ever tasted.

As I watched her work in the kitchen, I marveled at her skill and precision. She moved with a grace and confidence that only comes from years of experience. I asked her how she had learned to cook so well, and she smiled and told me stories of her own grandmother teaching her the secrets of the kitchen.

I was captivated by her tales of family gatherings and holiday feasts, where the table was always overflowing with delicious food and laughter. I could picture the old stone farmhouse where she had grown up, with its cozy kitchen filled with the scents of roasting meat and freshly baked bread. It was a world that seemed so far removed from my own busy city life, but one that I longed to be a part of.

After a few hours of chopping, stirring, and simmering, the pork medallions were finally ready. My friend's mother plated them up with a side of roasted vegetables and a simple salad dressed in a light vinaigrette. As we sat down to eat, I took my first bite of the tender pork smothered in the sweet fig glaze, and I was instantly transported to a place of warmth and comfort.

The flavors were a perfect balance of savory and sweet, with hints of cinnamon and nutmeg dancing on my tongue. The meat melted in my mouth, and the fig glaze added a luscious richness that made me want to savor every bite. I could see why this dish was a favorite in her family, and I knew that it would become a staple in my own kitchen as well.

As we finished our meal, my friend's mother shared more stories of her childhood and the traditions that had shaped her into the cook she was today. I listened intently, hanging on her every word as she spoke of long summer days spent picking fresh figs from the tree in the backyard and winter evenings gathered around the fire with a pot of simmering stew.

I left Robinson Hiller that day with a full belly and a heart overflowing with gratitude. My friend's mother had not only shared her recipe with me, but she had also given me a glimpse into a world that was steeped in love and tradition. I knew that I would never forget the taste of those pork medallions with fig glaze, and that every time I made them in my own kitchen, I would be reminded of the special bond that food can create between people.

And so, as I sit here now, flipping through my worn recipe book filled with scribbled notes and splattered pages, I am grateful for all the lessons I have learned from the women who came before me. Each dish I cook is a tribute to their legacy, a way of keeping their memories alive through the simple act of sharing a meal with loved ones.

And as I prepare to pass on the recipe for Robinson Hiller House Pork Medallions with Fig Glaze to the next generation, I do so with a heart full of joy and a spirit of generosity. For I know that food has the power to bring people together, to create lasting connections that transcend time and distance. And in that simple act of breaking bread together, we can find comfort, nourishment, and a sense of belonging that is truly priceless.