1 pork tenderloin (1 - 1 1/2lb), cut into 4 medallions
Salt and freshly ground pepper to taste
1 tbsp olive oil
1 cup hard cider
1 sprig fresh rosemary
2 tsp whole grain mustard
6 fresh figs, halved lengthwise
1 oz butter
Pre-heat the oven to 400F.
Season the pork with salt and pepper. Warm the olive oil in an oven-proof frying pan. Add the pork and sear till browned, turning as needed, 4 to 5 mins total. Transfer to a plate.
Add the cider, rosemary and mustard to the pan and bring to the boil. Scrape the browned bits from the pan. Cook for 3 to 4 mins to reduce cider by half. Return the pork to the pan, baste and transfer to the oven. Cook for 6 mins. Remove from oven, turn/baste and add the figs. return to the oven and cook for a further 8 mins.
Transfer pork and figs to a platter. Set the pan over a medium heat and whisk in the butter to make a sauce. Spoon over the pork and serve.
Serves 4