Pork Medallions with Manouri Cheese and Fig Sauce

Ingredients:
- 1/4 cup minced shallot
- 2 large garlic cloves, finely minced
- 1/4 cup red wine
- 1/2 cup chicken stock
- 1 cup fresh figs, sliced
- Olive Oil

Directions:

- Heat a sauce pan over medium high heat. Heat about a tablespoon of olive oil.
- Add shallots and saute for 2 minutes. Add garlic and saute an additional 1 minute.
- Add in red wine and stir to deglaze the pan, scraping up browned bits. Bring to a boil and simmer to reduce.
- Add the chicken stock and figs. Cook over medium heat about 10 minutes, stirring often until the sauce is thickened.

This sauce tastes great served over pork tenderloin, duck breast, or grilled rack of lamb