Medallions of Pork Tenderloin Panini Fig Jam & Grana

Medallions of Pork Tenderloin Panini Fig Jam & Grana

Serves 28
Allergy Milk
Meal type Lunch



  • 1/4 cup Balsamic Glaze
  • 3 cups water
  • 48 dried black Mission figs
  • 2 cups sugar
  • 1/2 cup fresh lemon juice


  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons fresh sage (chopped)
  • 2 tablespoons fresh thyme (chopped)
  • 2 tablespoons fresh rosemary (chopped)
  • 1 tablespoon fine-grained sea salt
  • 2 teaspoons ground black pepper
  • 2 3 1/2-pound boneless pork tenderloin (cut into 3oz medallions)
  • 6oz Grana cheese


Step 1
Bring all ingredients except glaze to a boil in heavy large saucepan over medium-high heat, stirring constantly until sugar dissolves. Boil mixture until thickened and reduced to 4 cups, stirring occasionally, about 30 minutes. Transfer jam to large bowl. Cool completely, then add glaze. (Can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)
Step 2
Combine olive oil, sage, thyme, rosemary, sea salt, and pepper. Slice pork into 1” medallions and marinate in oil mixture. Cover with plastic wrap and refrigerate overnight. Grill pork until medium (still pink). Grate a thin coat of Grana cheese over the pork using a micro planer, then top with a small dollop of fig jam.