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.
- 3⁄4 teaspoon ground cumin
- 2 garlic cloves, minced
- 3⁄4 teaspoon paprika
- 1⁄2 teaspoon whole black peppercorn, crushed
- 12 ounces pork tenderloin, trimmed
- 6 ounces white pearl onions, peeled and halved
- 1⁄2 teaspoon cardamom seed, crushed
- 1 bay leaf
- 24 small zucchini, ends trimmed, about
- 1 tablespoon olive oil
- 8 fresh figs, halved
Directions See How It's Made
- 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.
- 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.
- 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.
- To serve, arrange pork on 4 plates. Serve zucchini and onion mixture with pork and figs.