Aromatic Pork With Baby Zucchini and Figs
"This is so delicous"
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3⁄4 teaspoon ground cumin
- 2 garlic cloves, minced
- 3⁄4 teaspoon paprika
- 1⁄2 teaspoon whole black peppercorn, crushed
- 12 ounces pork tenderloin, trimmed
- 6 ounces white pearl onions, peeled and halved
- 1⁄2 teaspoon cardamom seed, crushed
- 1 bay leaf
- 24 small zucchini, ends trimmed, about
- 1 tablespoon olive oil
- 8 fresh figs, halved
directions
- In small bowl combine cumin, garlic, paprika, pepper, and 1/4 teaspoon of salt. Cut tenderloin crosswise into ¾-inch thick slices; rub the cumin mixture over surfaces of tenderloin and set aside.
- In large nonstick skillet, combine onion, cardamom, bay leaf, 1/2 teaspoon of salt and 1/2 cup of water. Bring to boil over high heat; reduce heat. Cover and cook for 5 minutes. Add zucchini and cover and cook 3 to 4 minutes or until zucchini and onion are just tender. Transfer mixture to a bowl and keep warm. Wipe skillet clean.
- In skillet, heat oil over medium high heat. Add tenderloin slices. Cook for 6 minutes or until pork is just slightly pink in center, turning once. Remove from skillet and keep warm. Place figs in skillet cook for about 1 minute or until just heated through set aside.
- To serve, arrange pork on 4 plates. Serve zucchini and onion mixture with pork and figs.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I gave this unusual recipe a try with ingredients I had on hand (substituting pork cutlets instead of tenderloin, one large zucchini instead of the small ones and dried figs in place of the fresh ones, which I rehydrated by adding to the onions simmering in water). Unlike Melanie D, I didn't mind the cardamon and would suggest using the green pods. For a quick dinner, it was not bad served on basmati rice, but as written, this recipe is not a show stopper. The sauce would probably benefit from a bit of cornstarch added to the liquid at the end to thicken the sauce, and it would be pretty served with fresh tomato. -
This was a disappointment. I paid $5 for the tiny baby zucchini and another $5 for the fresh figs. Add the pork to that and this was quite an expensive meal, so I hoped for something equally delicious. It was not. Neither me nor my husband liked it. I think I would omit the cardamom - it gave it a very antiseptic taste. I would not make it again.
Tweaks
-
I gave this unusual recipe a try with ingredients I had on hand (substituting pork cutlets instead of tenderloin, one large zucchini instead of the small ones and dried figs in place of the fresh ones, which I rehydrated by adding to the onions simmering in water). Unlike Melanie D, I didn't mind the cardamon and would suggest using the green pods. For a quick dinner, it was not bad served on basmati rice, but as written, this recipe is not a show stopper. The sauce would probably benefit from a bit of cornstarch added to the liquid at the end to thicken the sauce, and it would be pretty served with fresh tomato.
RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.
