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.

• Ready In: 1 hr 10 mins
• 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

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.