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"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Fig and Rosemary Pork Recipe

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This recipe for Fig and Rosemary Pork, by , is from The JSSI Holiday Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kyle Sale


1 tbsp fresh Rosemary chopped finely ( a little Rosemary goes a long way)

1 tbsp fresh Parsley chopped

3 Chalets thinly sliced

10 small Black Mission Figs

1lb Pork Tenderloin

4oz diced Pancetta

1 c Baby Portabellas (sliced)

3/4 c Marsala wine

1/3 c Chicken broth

2 tbsp unsalted butter

2 tbsp Canola oil ( you can use Olive oil if you like, but remember it has a little bit lower smoke point)

Salt and Pepper ( your choice, I like grinding Himalayan Pink Salt and Coarse Black Pepper)

Have everything ready so all you have to do is add each ingredient as you go. Timing is everything :)

Pour your favorite beverage into a glass and take a big let's get to work!


Season pork with Rosemary, Salt and Pepper and a tbsp of oil and let stand 10 minutes to marinade

Place large Cast Iron skillet on medium high heat, once the pan is hot, sear your pork for 3-4 minutes on each side and continue cooking for about 15 minutes or until thermometer reads 150║.

Remove from heat; cover with tin foil, just tent the tin foil over pan and let the meat rest.

Pre-heat a large sautÚ pan on medium high heat for 2 to 3 minutes and then add remaining tbsp of oil

With the oil hot, add Pancetta, Mushrooms, Chalets, and Figs and reduce heat to medium

Cook 2-3 minutes (just keep checking the Pancetta until it is golden and the mushrooms are tender)

add Wine and begin to deglaze the bits off the bottom, stirring often until your liquid reduces to half

add chicken broth

cook 2 to 3 more minutes stirring and then add the butter and keep stirring 1 minute

Slice Pork

Serve over egg noodles

top with parsley to make a picture perfect plate


Personal Notes:
Personal Notes:
This recipe comes from my Ma's playbook and is a quick and easy way to wow any guest. I dedicate this entry to my Mother, Lisa and to my entire JSSI family. Happy Holidays!




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