Pork Tenderloin

"The tenderness of the pork loin and the richness and velvety of the sauce served with asparagus or roasted cauliflower bouquet makes it a treat. From The Quebec Culinary Institute."
 
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Ready In:
1hr 10mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Marinate figs in port wine for 45 minutes.
  • In a small saucepan, add the figs and juice with salt to taste and simmer over low heat, uncovered, for 25 minutes.
  • Add 2 tablespoons of butter and mix into a puree.
  • Set aside.
  • Cut the tenderloin into 1- ½-inch strips.
  • With the palm of your hand, press down to 1 inch.
  • In 3 tablespoons of butter, cook 2 minutes on each side at medium high heat.
  • Keep warm in oven at 175°F.
  • In same frying pan, cook the chopped shallots; deglaze with red vinegar until dry. Add the cream and meat juice. Cool 2-3 minutes and add the fig puree.
  • Mix well, reheat the tenderloin in sauce, and serve.

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Reviews

  1. Nice and sweet receipt!
     
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RECIPE SUBMITTED BY

I am retired for the last 14 years ,was an entrepreneur for 35 years but by favorite passion for nearly 40 years is defenitly cooking. For the last 5-6 years i spend an average of 1 to 2 hrs a day learning, experimenting but cooking is such an art that i'll never live long enough to satisfy my ambition. My prefered hobbies are: music as a musician,beeing an aspirant chef,and internet searching
 
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