Pork Tenderloin with Fig Confit
Serves 6
1 1/2 pounds pork tenderloin, trimmed
1 Tbs. salt
1 1/2 Tbs. pepper
1 ½ Tbs. fennel seed
1 large sweet yellow onion, such as Vidalia, diced
1 Tbs. olive oil
½ tsp. of salt
¼ c. brown sugar
1 1/2 tsp. dried mustard
1 cinnamon stick
¼ tsp. ground cloves
1 Tbs. ginger grated
1/4 c. apple cider vinegar
12 fresh figs, stems removed and cut into wedges
Directions
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Rub the tenderloin with the salt, pepper and fennel seed. Wrap with plastic wrap and refrigerate for 4 hours or overnight.
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In a large sauce pan over medium low heat, sauté onion, oil and a pinch of salt.
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When onions begin to soften and brown at the edges, add sugar, mustard, cinnamon, cloves, ginger and cider vinegar. Cook for 10 more minutes over low heat.
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Add the figs and cook an additional 5 – 10 minutes until the figs are just starting to break down. Set mixture aside.
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Preheat the oven to 425 deg. F. In a large oven safe skillet, heat oil over medium high heat. Sear the pork tenderloin on all sides.
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Place pork in the oven. Cook for 10 – 15 minutes, until internal temperature is 140 deg. F. Allow pork to rest loosely covered with foil for 5 minutes.
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Serve sliced pork with room temperature fig confit.
Recipe courtesy of Christina Dimacali of Clean Your Plate, Philadelphia
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