fig and rosemary pork
(1 rating)
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This was given to me from a friend who discovered it when shopping for groceries in a local grocery store. They were making it to promote figs. I have since passed it on to numerous friends who love it. I use it as much as I can while figs are in season. Enjoy!
(1 rating)
yield
2 serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For fig and rosemary pork
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1 Tbsprosemary sprigs
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3shallots, thinly sliced
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10fresh figs, coarsely chopped
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1pork tenderloin
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olive oil
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kosher salt
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pepper
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4 ozdiced pancetta
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1 cbaby portabellas sliced
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3/4 cmarsala wine
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1/3 cchicken broth
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2 Tbspunsalted butter
How To Make fig and rosemary pork
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1Rub pork with olive oil, rosemary leaves salt and pepper. Bake in oven uncovered at 375 for 45 minutes.
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2Preheat large saute pan with oil, add pancetta, mushrooms, shallots and figs, cook 2-3 minutes until tender. Add wine, cook 2-3 minutes, add broth, stir sauce. Slice pork, top with sauce, then devour at a slow pace! Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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