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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. 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- 1/2-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.
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