Cut your pork tenderloin into medallions and pound with a meat tenderizer to ¼ inch thickness. I placed them in a baggie and pounded them thinner. Sprinkle with salt and pepper.

Heat pan on high and when hot, add your oil.

When the oil is hot, add your medallions and brown both sides. About 3 minutes on each side.You probably will have to do this in batches.

Take them out of the pan and set aside.

In the same pan add your butter and onions.

Saute for about 5-7 minutes until the onions begin to brown.

In a bowl, add your vinegar, stock and rosemary and mix well.

Pour over the onions and scrap the brown bits in the pan to incorporate.

Add your figs and let cook for 3 minutes.

Next add in your cream and mix well. Cook for 2 minutes.

Lastly add back your pork medallions and cook for another 5 minutes.