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Figgy Balsamic Pork Recipe

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This recipe for Figgy Balsamic Pork is from Robert's Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 2-3 lb Pork Tenderloin*
2 packets Chicken Stock Concentrate
10 teaspoons Balsamic Vinegar
4 Tablespoons Fig Jam
2 shallots
Dried or fresh rosemary
Directions:
Directions:
Preheat oven to 450 degrees.

Pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer to a baking sheet.

Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. Let pork rest a few minutes after removing from oven, then thinly slice crosswise.

Heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and chopped or dried rosemary. Cook, stirring, until softened, 1-2 minutes. Stir in stock concentrate, vinegar, jam, and 1/2 cup water. Simmer until thick and saucy, 2-3 minutes. Remove pan from heat and stir in 2 TBSP butter until melted. Season with salt and pepper.

Spoon sauce over pork and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
I serve with the Yukon gold roasted potatoes, also in the cookbook.

 

 

 

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