fig and rosemary pork
(1 RATING)
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!
No Image
prep time
30 Min
cook time
30 Min
method
---
yield
2 serving(s)
Ingredients
- 1 tablespoon rosemary sprigs
- 3 - shallots, thinly sliced
- 10 - fresh figs, coarsely chopped
- 1 - pork tenderloin
- - olive oil
- - kosher salt
- - pepper
- 4 ounces diced pancetta
- 1 cup baby portabellas sliced
- 3/4 cup marsala wine
- 1/3 cup chicken broth
- 2 tablespoons unsalted butter
How To Make fig and rosemary pork
-
Step 1Rub pork with olive oil, rosemary leaves salt and pepper. Bake in oven uncovered at 375 for 45 minutes.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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