Fig And Rosemary Pork Recipe

Name: Fig And Rosemary Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fresh rosemary leaves, finely chopped; 3 shallots, thinly sliced; 10 small fresh figs, coarsely chopped; 1 pork tenderloin (about 1 lb); 1/2 teaspoon kosher salt; 1/2 teaspoon pepper; 2 tablespoons canola oil, divided; 4 oz Deli diced pancetta (or bacon); 1 cup fresh pre-sliced baby portabellas; 3/4 cup Marsala wine; 1/3 cup fat-free chicken broth; 2 tablespoons unsalted butter

Servings: persons

1 tablespoon fresh rosemary leaves, finely chopped
3 shallots, thinly sliced
10 small fresh figs, coarsely chopped
1 pork tenderloin (about 1 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons canola oil, divided
4 oz Deli diced pancetta (or bacon)
1 cup fresh pre-sliced baby portabellas
3/4 cup Marsala wine
1/3 cup fat-free chicken broth
2 tablespoons unsalted butter

1
Chop rosemary (leaves only).
2
Slice shallots; chop figs (1/2 cup each).
3
Season pork with rosemary, salt, pepper, and 1 tablespoon oil; let stand 5-10 minutes to marinate. Preheat grill pan (or grill).
4
Place pork in grill pan (or on grill); grill 15-20 minutes, turning occasionally, or until 160u00b0F (for medium). Let stand 5-10 minutes before slicing.
5
Preheat large saute pan on medium-high 2-3 minutes. Add remaining 1 tablespoon oil, then add pancetta, mushrooms, shallots, and figs; cook 2-3 minutes or until pancetta is golden and mushrooms are tender.
6
Add wine; cook 2-3 minutes, stirring often, or until liquid has reduced by about one-half.
7
Add broth; cook 2-3 more minutes. Remove pan from heat; stir in butter. Slice pork, then top with sauce. Serve.
8
CALORIES (per 1/4 recipe) 500kcal; FAT 25g; CHOL 95mg; SODIUM 730mg; CARB 31g; FIBER 3g; PROTEIN 27g; VIT A 10%; VIT C 8%; CALC 6%; IRON 10%

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon fresh rosemary leaves, finely chopped, 3 shallots, thinly sliced, 10 small fresh figs, coarsely chopped, 1 pork tenderloin (about 1 lb), and more.

Yes, Fig And Rosemary Pork falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fig And Rosemary Pork

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