1 hr 10 mins
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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Units: US | Metric
- 1Marinate figs in port wine for 45 minutes.
- 2In a small saucepan, add the figs and juice with salt to taste and simmer over low heat, uncovered, for 25 minutes.
- 3Add 2 tablespoons of butter and mix into a puree.
- 4Set aside.
- 5Cut the tenderloin into 1- ½-inch strips.
- 6With the palm of your hand, press down to 1 inch.
- 7In 3 tablespoons of butter, cook 2 minutes on each side at medium high heat.
- 8Keep warm in oven at 175°F.
- 9In 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.
- 10Mix well, reheat the tenderloin in sauce, and serve.
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Nutritional Facts for Pork Tenderloin
Serving Size: 1 (614 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 979.6
- Calories from Fat 500
- Total Fat 55.6 g
- Saturated Fat 29.7 g
- Cholesterol 445.1 mg
- Sodium 287.2 mg
- Total Carbohydrate 4.5 g
- Dietary Fiber 0.0 g
- Sugars 1.2 g
- Protein 105.8 g
The following items or measurements are not included:
california black figs