Fig and Rosemary Pork With Sweet Figlets
INGREDIENTS
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1 tablespoon fresh rosemary leaves, finely chopped
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3 shallots, thinly sliced
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10 small fresh figs, coarsely chopped
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1 pork tenderloin (about 1 lb)
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1/2 teaspoon kosher salt
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1/2 teaspoon pepper
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2 tablespoons canola oil, divided
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4 oz Deli diced pancetta (or bacon)
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1 cup fresh pre-sliced baby portabellas
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3/4 cup Marsala wine
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1/3 cup fat-free chicken broth
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2 tablespoons unsalted butter
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1 prepared pie crust
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8 small fresh figs, stems removed
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2 teaspoons cinnamon sugar
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butter cooking spray
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4 teaspoons honey
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