Pork Medallions with Roasted Fig, Balsamic and Sage Sauce over Cauliflower-Leek Mash

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the fresh figs on a small tray, coat them with 1 teaspoon of the olive oil and a pinch of salt, and roast for 12 minutes until tender and lightly caramelized.

2. 2

   2. While the figs roast, place the cauliflower and leek in a pot of boiling water with a pinch of salt. Cook for 12 to 15 minutes until the cauliflower is very tender. Drain well.

3. 3

   3. Transfer the drained cauliflower and leek to a food processor or blend with an immersion blender along with the heavy cream, 20 g butter, nutmeg, a pinch of salt, and some black pepper. Blend until silky smooth. Keep warm.

4. 4

   4. Season the pork tenderloin medallions with the salt and black pepper on both sides.

5. 5

   5. Heat a large oven-safe skillet over medium-high heat with the remaining olive oil and 5 g butter. Sear the pork medallions for 1 1/2 to 2 minutes per side until nicely browned.

6. 6

   6. Transfer the skillet to the oven at 200°C / 400°F and finish cooking for 6 to 8 minutes, or until the pork is cooked through but still juicy. Remove the medallions to a plate and let rest for 5 minutes.

7. 7

   7. In the same skillet over medium heat, add the shallot and cook for 2 minutes. Stir in the garlic and chopped sage, and cook 30 seconds more until fragrant.

8. 8

   8. Add the balsamic vinegar, chicken stock, honey, and Dijon mustard. Scrape up the browned bits from the pan and cook for 3 to 4 minutes until the sauce reduces slightly.

9. 9

   9. Add the roasted figs to the skillet and gently crush them with a spoon so some of the fruit melts into the sauce while some remains chunky. Stir in the remaining 10 g butter and swirl until the sauce turns glossy.

10. 10

    10. Spoon the cauliflower-leek mash onto each plate. Top with 2 pork medallions per serving and finish with the roasted fig, balsamic, and sage sauce. If desired, garnish with whole sage leaves briefly crisped in the skillet.