Marinate 4 California black figs cut into 4 pieces with 4 tablespoons port wine for 45 minutes.

Transfer figs with port wine to a small saucepan, add a pinch of salt, and simmer uncovered over low heat for 25 minutes.

Stir in 2 tablespoons unsalted butter and mash figs into a smooth puree. Set aside.

Cut 4 pork tenderloins (about 6 ounces each) into 1½-inch thick medallions.

Press each medallion gently with the palm to about 1 inch thick.

Heat 3 tablespoons butter in a frying pan over medium-high heat.

Cook pork medallions for 2 minutes on each side until golden.

Transfer cooked pork to an oven set at 175°F to keep warm.

In the same pan, add 1-2 chopped shallots and cook briefly.

Pour in 2 tablespoons red wine vinegar to deglaze the pan and cook until liquid almost evaporates.

Add 8 ounces heavy cream and any juices from the resting pork, simmer for 2-3 minutes.

Stir in the prepared fig puree and mix until smooth.

Return pork medallions to the pan and reheat in the sauce before serving.