Pork Tenderloin With Fig Port Sauce Recipe

Name: Pork Tenderloin With Fig Port Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 650 g pork tenderloin; 1 tablespoon fresh rosemary, chopped finely; 2 tablespoons olive oil; Sauce; 1 cup port wine; 175 ml water; 4 fresh figs, chopped finely; 1 1/2 teaspoons instant chicken bouillon granules; 2 rosemary sprigs; 2 cinnamon sticks; 2 tablespoons honey; 4 cm butter, 4 (1 cm)

Servings: persons

650 g pork tenderloin
1 tablespoon fresh rosemary, chopped finely
2 tablespoons olive oil
Sauce
1 cup port wine
175 ml water
4 fresh figs, chopped finely
1 1/2 teaspoons instant chicken bouillon granules
2 rosemary sprigs
2 cinnamon sticks
2 tablespoons honey
4 cm butter, 4 (1 cm)

1
Mix rosemary and oil in a bowl, rub into pork loin, place pork in an oven proof dish and cook in pre-heated oven 180 degrees Celsius for about 40 Min's or until pork is cooked through.
2
Sauce.
3
Combine water and port in a saucepan, bring to the boil, turn down heat slightly and cook 15 Min's to reduce liquid slightly,.
4
Add all the remaining ingredients except the butter and simmer for a further 15 Min's, remove rosemary sprigs and cinnamon sticks, blend with until smooth.
5
Add butter stir until melted, serve sauce over pork.

1396

kcal

Calories

115

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: 650 g pork tenderloin, 1 tablespoon fresh rosemary, chopped finely, 2 tablespoons olive oil, Sauce, and more.

Yes, Pork Tenderloin With Fig Port Sauce falls under the Meat & Poultry 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.

Pork Tenderloin With Fig Port Sauce

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