Ingredients: |
Ingredients: 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 :)
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Directions: |
Directions:Pour your favorite beverage into a glass and take a big sip....now 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 150º.
Remove from heat; cover with tin foil, just tent the tin foil over pan and let the meat rest.
Pre-heat a large sauté 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
Delicious!
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This recipe for Fig and Rosemary Pork is from