Total Time
1hr 10mins
Prep 30 mins
Cook 40 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.

Ingredients Nutrition


  1. Marinate figs in port wine for 45 minutes.
  2. In a small saucepan, add the figs and juice with salt to taste and simmer over low heat, uncovered, for 25 minutes.
  3. Add 2 tablespoons of butter and mix into a puree.
  4. Set aside.
  5. Cut the tenderloin into 1- ½-inch strips.
  6. With the palm of your hand, press down to 1 inch.
  7. In 3 tablespoons of butter, cook 2 minutes on each side at medium high heat.
  8. Keep warm in oven at 175°F.
  9. 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.
  10. Mix well, reheat the tenderloin in sauce, and serve.
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