Pork Fillet with Figs

Name: Pork Fillet with Figs
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: German
Ingredients: 4 pork fillet medallions (pre‑cooked, trimmed, about 140 g); Salt; Pepper (freshly ground); vegetable oil; 6 fresh figs; 1 tbsp butter; 1 tsp liquid honey; 200 ml Marsala wine (or 100 ml grape juice and 100 ml broth); 2 tbsp chives sprigs (for garnish)

Prep: 15min

| Servings: 4 | Cook: 35min

Pork fillet with figs is a recipe with fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!

Ingredients

4 pork fillet medallions (pre‑cooked, trimmed, about 140 g)
Salt
Pepper (freshly ground)
vegetable oil
6 fresh figs
1 tbsp butter
1 tsp liquid honey
200 ml Marsala wine (or 100 ml grape juice and 100 ml broth)
2 tbsp chives sprigs (for garnish)

Instructions

1.
Preheat the oven to 120 °C with top and bottom heat.
2.
Wash the meat, pat dry, season with salt and pepper, then sear it all sides in a hot pan with 2 tbsp oil. Roast in the preheated oven for 20–25 minutes until pink.
3.
Clean the figs, quarter them and briefly sauté in melted butter. Drizzle with honey, let caramelize, deglaze with Marsala, and simmer gently for about 10 minutes.
4.
Remove the meat from the oven, let rest briefly, plate with figs and drizzle with sauce. Sprinkle with chives and serve. Optionally accompany with salad.