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Gary´s Cookbook

Cookbook

Pork Tenderloins with Red Wine and Figs

Pork

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Ingredient list

2 cups red wine ¼ cup sugar 2 Tbs. red wine vinegar 2 pork tenderloins (1 ½ to 2 lbs. total) Salt and pepper 1 Tbs. vegetable oil 1 cup dried figs, halved lengthwise 1 sprig fresh rosemary

Preparation

- Whisk wine, sugar, and 1 Tbs. vinegar in bowl; set aside. - Pat pork dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook tenderloins until well browned all over, 5 to 8 minutes. - Add wine mixture, figs, and rosemary to skillet and cook, turning tenderloins occasionally, until mixture is slightly thickened and meat registers 145ºF, about 10 minutes. Transfer pork to cutting board, tent with foil, and let rest 15 minutes. - Add remaining vinegar and simmer sauce until syrupy, about 3 minutes. Discard rosemary; slice pork, transfer to a platter, and spoon sauce over top. Serve.

Recipe detail

  •  
  • Country Region
  • Cost
  • Lactose free
    Yes
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Diabetic
    Yes
  • Gluten free
    Yes
  • Servings
    1
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    30 November -0001
  • Read
    1939

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