Pork Tenderloin With Fig Port Sauce |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 3 |
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I saw they had fresh figs at the supermarket last week and they looked really good, I am not a big fan of figs by themselves, but I do think they can make a lovely addition to a sauce. I made this one and served it with pork on a sweet potato mash, it turned out really well. The pork weight is enough for three just up the weight for 4, the sauce amount should be enough for 4 servings. Ingredients:
650 g pork tenderloin |
1 tablespoon fresh rosemary, chopped finely |
2 tablespoons olive oil |
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) |
Directions:
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.
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