Yield: 4 Servings

Ingredients:

8 each Pork loin medallions, 3 oz. Each

to taste Salt

to taste Fresh Ground Black Pepper

2 tbsp. Cooking oil

3 each Dried figs, quartere, soaked in Port wine

to garnish Parsley, chopped

for service Asparagus spears, baby red and yellow baby tomatoes, sauteed

for service Mashed potatoes

For Chef Larry's Port Wine and Dried Fig Sauce:

1 1/2 oz. Butter

1/4 tsp. Garlic, minced

3/4 tsp. Shallots, minced

8 each Dried figs, quartered

4 oz. Ruby Port Wine

1 1/2 cup Demi-Glace or brown sauce (recipe follows)

1/2 cup Heavy cream

to taste Salt

to taste Fresh Ground Black Pepper

Method:
Prepare Chef Larry's Demi-Glace/Brown Sauce per recipe, reserve. Prepare Chef Larry's Port Wine and Dried Fig Sauce by sautéing garlic, shallots and quartered dried figs in butter, do not brown. Add Port Wine, simmer until liquid is reduced by 1/2. Stir in Demi-Glace/brown sauce and cream; bring to a simmer. Season with salt and pepper, reserve. Preheat sauté pan or skillet. Season pork medallions with salt and pepper. Add cooking oil to pan. Add seasoned pork medallions and cook over medium heat until done (approximately 5 minutes on each side depending on thickness) Remove and reserve keeping warm. Portion sauteed asparagus / tomatoes and mashed potatoes onto warm serving plates with. Place pork medallions on serving plates and top with Chef Larry's Port Wine and Dried Fig Sauce. Garnish with Port Wine soaked figs and minced parsley. Serve immediately.

Demi Glace / Brown Sauce

Yield: 3 Cups

Ingredients:

1 tsp. Butter

1/2 tsp. Shallots, minced

2 oz. Smoked ham, finely diced

2 each Fresh thyme sprigs

4 oz. Burgundy wine

3 cups Beef stock

to taste Salt

to taste Fresh ground black pepper

For the roux:

3 tbsp. Butter

5 tbsp. Flour

Method:
Prepare roux by melting the 3 tablespoons butter in a saucepan. Stir in flour and mix well. Place roux in a preheated oven at 350 degrees F for 10 minutes. Melt 1-teaspoon butter in a saucepan. Add shallots, ham and thyme. Sauté briefly, do not brown. Add Burgundy, bring to a simmer and cook until liquid is reduced by 1/2. Add beef stock and bring to a simmer. Reduce heat and whisk in small amounts of roux at a time. Simmer over low heat for 20 minutes. Season with salt and pepper. Strain and reserve.