My yard is full of leaves, the breeze has cooled, and I’m thinking it’s time for a tasty fall dinner. Pork Tenderloin comes to mind. The figs and balsamic vinegar go marvelously together to complement the pork. And don’t worry if you’ve never used figs. They are low maintenance and pretty easy to find this time of year.
However, If you can’t find fresh figs you can use dried. Soak them in chicken stock for a couple minutes, until soft.
This recipe is fairly simple but looks like an elegant meal. I served this with potato croquettes and peas but pick any veggie you like. The croquettes are a great option when you have leftover mashed potatoes.
Note: Recipe can be doubled.
Pork Tenderloin With Figs and Balsamic Vinegar
1 pork tenderloin cut in 1/3 inch slices
2 Tbls. olive oil
1 Tbls. butter
1/4 cup minced shallots
1 Tbls. garlic
3 tablespoons balsamic vinegar
1 cup canned low-salt chicken broth
6 fresh figs, quartered
1/2 cup whipping cream
1 Tbls. minced thyme
1 Tbls. parsley
Preheat oven to 200°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add as many pork slices that will fit without overcrowding and sauté until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining tablespoon oil to skillet. Repeat with remaining pork slices. Transfer pork to oven to keep warm.
Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and garlic and sauté until tender, about 2 minutes. Add thyme and 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute.
Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper.
Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve.
2 tablespoons milk
1 tbls. Salt
1/2 teaspoon pepper
1/2 teaspoon chopped green onion
2 egg yolks, beaten
3 tablespoons all-purpose flour
4 cups mashed potatoes
1 egg, beaten
1 cup dried bread crumbs
Canola oil, enough to fill pan 1/2-inch
Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Dip in the beaten egg, then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides about 8 minutes.
Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.
Heading out-of-town so I will be back in two weeks!