Pork Tenderloin
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 california black figs, cut in 4 pieces
- 4 tablespoons port wine
- 7 tablespoons unsalted butter
- 4 pork tenderloin (about 6 ounces each)
- 2 tablespoons red wine vinegar
- 1 -2 shallot, depending on size
- 8 ounces cream, 35%
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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
mozarth622
Laval, Quebec
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