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.
- 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%
- 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.