Medallions of pork in fig glaze

Prep Time: 1 Hour

Yields: 6 Servings


In the evolution process, it is quite natural that Cajuns continue to combine ingredients at hand to create interesting dishes. In this dish, sautéed pork medallions are flavored with Louisiana figs for a unique flavor.


12 pork medallions

½ cup fig preserves

¼ cup vegetable oil

salt and cayenne pepper to taste

1 cup flour

½ cup sliced green onions

½ cup sliced mushrooms

1 tbsp minced garlic

1 ounce port wine

2 cups demi-glace

1 tbsp chopped parsley


In a 10-inch sauté pan, heat oil over medium-high heat. Season pork with salt and cayenne pepper. Dust lightly with flour and sauté until medium-rare and brown on both sides, turning once. Stir in green onions, mushrooms and garlic. Sauté 2–3 minutes or until vegetables are wilted. Deglaze with port wine. Stir in fig preserves and demi-glace. Continue cooking until sauce is slightly thickened and meat is cooked to your liking. Sprinkle in parsley and season to taste with salt and cayenne pepper. To serve, place 2 medallions on each plate accompanied by a generous portion of fig demi-glace.