Aromatic Pork With Baby Zucchini and Figs |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is so delicous Ingredients:
3/4 teaspoon ground cumin |
2 garlic cloves, minced |
3/4 teaspoon paprika |
1/2 teaspoon whole black peppercorn, crushed |
12 ounces pork tenderloin, trimmed |
6 ounces white pearl onions, peeled and halved |
1/2 teaspoon cardamom seed, crushed |
1 bay leaf |
24 small zucchini, ends trimmed, about |
1 tablespoon olive oil |
8 fresh figs, halved |
Directions:
1. In small bowl combine cumin, garlic, paprika, pepper, and 1/4 teaspoon of salt. Cut tenderloin crosswise into 3/4-inch thick slices; rub the cumin mixture over surfaces of tenderloin and set aside.
2. In large nonstick skillet, combine onion, cardamom, bay leaf, 1/2 teaspoon of salt and 1/2 cup of water. Bring to boil over high heat; reduce heat. Cover and cook for 5 minutes. Add zucchini and cover and cook 3 to 4 minutes or until zucchini and onion are just tender. Transfer mixture to a bowl and keep warm. Wipe skillet clean.
3. In skillet, heat oil over medium high heat. Add tenderloin slices. Cook for 6 minutes or until pork is just slightly pink in center, turning once. Remove from skillet and keep warm. Place figs in skillet cook for about 1 minute or until just heated through set aside.
4. To serve, arrange pork on 4 plates. Serve zucchini and onion mixture with pork and figs.
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