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| Name: | Pork Tenderloin w/ Figs and Balsamic Vinegar | Contributor: | Rick Mc |
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| Description: | pork roast with figs | Posted: | 2000-05-20 |
| Key words: | bachelor, pork, figs, balsamic vinegar | Category: | Main Dishes |
| ID: | 628 | Updated: | 2006-04-03 07:52:38 |
| Ingredients: | 1 pork tenderloin (about 1.5 lb)
6 figs, fresh (or soaked dried figs), cut in half 1 Tbsp honey or brown sugar 1/2 c chicken stock 2 Tbsp olive oil 2 oz balsamic vinegar |
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| Preparation: | Preheat oven to 350 degF.
Saute pork, in an oven-proof pan, in olive oil (about 3 minutes on a side, to brown), then place in pre-heated oven for 6 to 10 minutes (depending on desired doneness). Remove pork to a plate and set aside (covered with foil). Pour out remaining grease in pan, return to medium high heat burner and deglaze with balsamic vinegar. Add chicken stock, honey/brown sugar and figs. Reduce over medium heat for about 5 min until sauce napes' back of a spoon (this means if you dip the back of a spoon in a sauce and you run your finger over it, making a horizontal line, the sauce will not readily run across the horizontal line). Replace the pork (and any juices on plate) to the sauce and reheat for a minute or two. Slice pork into medallions and serve over mashed garlic potatoes, topping with sauce and figs. |
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| Notes: | Serve with oven-roasted veggies or a green salad. | ||
| Equipment: | |||