Linley Valley Pork Fillets
Knob of Butter
8 Fresh Figs chopped roughly
150ml Chicken Stock
1 Teaspoon Brown Sugar
1 Teaspoon freshly grated Ginger
Season pork medallions with salt & pepper. Heat oil in a pan. Cook medallions in batches until all cooked. Approximately 5 minutes on each side until cooked to your liking, turning only once.
In a saucepan on the stove: melt butter. add chopped figs and brown sugar. Cook them down until soft and tender. Add in the fresh ginger. When figs and ginger are well combined and the brown sugar is dissolved, add chicken stock. Stir for about 5-10 minutes. Making sure figs are well cooked. Serve atop bed of salad.
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