Pork Tenderloin

1. 1

   Marinate figs in port wine for 45 minutes.

2. 2

   In a small saucepan, add the figs and juice with salt to taste and simmer over low heat, uncovered, for 25 minutes.

3. 3

   Add 2 tablespoons of butter and mix into a puree.

4. 4

   Set aside.

5. 5

   Cut the tenderloin into 1- 1/2-inch strips.

6. 6

   With the palm of your hand, press down to 1 inch.

7. 7

   In 3 tablespoons of butter, cook 2 minutes on each side at medium high heat.

8. 8

   Keep warm in oven at 175F.

9. 9

   In same frying pan, cook the chopped shallots; deglaze with red vinegar until dry.

10. 10

    Add the cream and meat juice.

11. 11

    Cool 2-3 minutes and add the fig puree.

12. 12

    Mix well, reheat the tenderloin in sauce, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.