Figgy Balsamic Pork Tenderloin Recipe
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 This recipe for Figgy Balsamic Pork Tenderloin is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 shallot
1 t. rosemary
12 oz Pork Tenderloin
1 T. Fig Jam
1 packet of chicken stock concentrate
2 T. Balsamic Vinegar
1 T. Butter
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Directions: |
Directions:Finely chop shallot. Strip & chop leaves of Rosemary. Season pork with salt & pepper. Pan sear the Pork Tenderloin on all sides until brown all over. Roast Pork into oven heated to 450º for 12 minutes (or until reaches intended doneness).
Heat a drizzle of oil in pan over medium heat. Add shallot and 1 t. rosemary. Cook tossing until shallot is softened. Add 1 T. fig jam, stock concentrate, 1/4 c. water and balsamic vinegar. Stir to combine. Let simmer until thick and saucy (approx. 2-3 minutes). Remove pan from heat and add 1 T. butter, stirring to melt. Slice pork into thin slices and dress with sauce. |
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Number Of
Servings: |
Number Of
Servings:2 |
Personal
Notes: |
Personal
Notes: Serve with roasted green beans and rosemary potatoes.
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