Aromatic Pork With Baby Zucchini and Figs

READY IN: 35mins
Recipe by southern chef in louisiana

This is so delicous

Top Review by Waterskater

I gave this unusual recipe a try with ingredients I had on hand (substituting pork cutlets instead of tenderloin, one large zucchini instead of the small ones and dried figs in place of the fresh ones, which I rehydrated by adding to the onions simmering in water). Unlike Melanie D, I didn't mind the cardamon and would suggest using the green pods. For a quick dinner, it was not bad served on basmati rice, but as written, this recipe is not a show stopper. The sauce would probably benefit from a bit of cornstarch added to the liquid at the end to thicken the sauce, and it would be pretty served with fresh tomato.

Ingredients Nutrition

Directions

  1. In small bowl combine cumin, garlic, paprika, pepper, and 1/4 teaspoon of salt. Cut tenderloin crosswise into ¾-inch thick slices; rub the cumin mixture over surfaces of tenderloin and set aside.
  2. In large nonstick skillet, combine onion, cardamom, bay leaf, 1/2 teaspoon of salt and 1/2 cup of water. Bring to boil over high heat; reduce heat. Cover and cook for 5 minutes. Add zucchini and cover and cook 3 to 4 minutes or until zucchini and onion are just tender. Transfer mixture to a bowl and keep warm. Wipe skillet clean.
  3. In skillet, heat oil over medium high heat. Add tenderloin slices. Cook for 6 minutes or until pork is just slightly pink in center, turning once. Remove from skillet and keep warm. Place figs in skillet cook for about 1 minute or until just heated through set aside.
  4. To serve, arrange pork on 4 plates. Serve zucchini and onion mixture with pork and figs.

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