“The tenderness of the pork loin and the richness and velvety of the sauce served with asparagus or roasted cauliflower bouquet makes it a treat. From The Quebec Culinary Institute.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Marinate figs in port wine for 45 minutes.
  2. In a small saucepan, add the figs and juice with salt to taste and simmer over low heat, uncovered, for 25 minutes.
  3. Add 2 tablespoons of butter and mix into a puree.
  4. Set aside.
  5. Cut the tenderloin into 1- ½-inch strips.
  6. With the palm of your hand, press down to 1 inch.
  7. In 3 tablespoons of butter, cook 2 minutes on each side at medium high heat.
  8. Keep warm in oven at 175°F.
  9. In same frying pan, cook the chopped shallots; deglaze with red vinegar until dry. Add the cream and meat juice. Cool 2-3 minutes and add the fig puree.
  10. Mix well, reheat the tenderloin in sauce, and serve.

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