Seared Pork Medallion with Figs and  Tarragon in an Apple Butter Glaze:

 1 pork tenderloin  cut into 8 -1 ounce Medallions

3 ounce slivered Figs

½ ounce Olive oil

1 tsp chopped Fresh Tarragon

2 oz apple butter

2 tsp of  butter

1oz white wine

Salt and pepper to taste

 Heat up sauté pan, add olive oil, season pork.  Place pork in pan and sear both sides. Pull medallions out of pan. Place figs in pan with tarragon deglaze with white wine place pork back in pan, simmer, add apple butter and butter.  Glaze top of medallion.

You can watch Chef: Joe McBride with Weddings to Wings” in action at Lake Mary Cork&Olive the best Wine Bar and Wine Store in Lake Mary – Heathrow – Orlando. Voices of Opportunity Toastmasters International Club meets here every Monday 6-7 pm and Legacy Entrepreneur Club meets every Tuesday. We have live music every Friday. Join us to enjoy one of our events at Lake Mary Cork&Olive. 

This receipe is provided by Chef: Joe McBride.