Cut the pork tenderloin into medallions and pound with a meat tenderizer to ¼ inch thickness. To do this, place them in a baggie and pounded them thinner with a meat tenderizer mallet or a heavy pan. Place on a plate and sprinkle with salt and black pepper.

Heat a large pan on high heat and when hot add the olive oil.

Place the pork cutlets in the pan and brown on both sides. This should take about 2-3 minutes on each side. You may have to do this in batches. Then take them out of the pan and set aside.

Using the same pan, heat to medium heat and add the butter and onions. Saute for about 5 minutes until the onions begin to brown.

Next add the vinegar, stock and rosemary to the pan and deglaze pan to scrape up the brown bits which have a lot of flavor. Add the figs and let cook for 3 minutes.

Next add in the heavy cream and mix well. Cook for 2 minutes or until it starts to simmer. Add back the pork pieces and cook for another 5 minutes until the pork is cooked through.

You can eat this as is or with rice or egg noodles. Store leftovers in an airtight container.