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  • Pork Tenderloins with Figs

    1 vote
    Pork Tenderloins with Figs
    Prep: 15 min Cook: 30 min Servings: 6
    by Dennis Kraus
    187 recipes
    >
    Last week I wrote about making the Hazelnut Toffee Cheesecake for a going-away party for a neighbor on Sunday. I am happy to report the brunch was a huge success; a lot of work, as brunches are, but a good time. In preparing for the brunch I had to come up with food that could be made in advance, great tasting and fork tender; as everyone would be eating on plates on their laps. The pork tenderloins work well as they were easy to reheat in a warm oven than slices and sauced with the fig sauce. Coupled with the pan-seared salmon; cooked just before serving, and the rest of the food I was able to socialize as well. To see the entire menu click here

    Ingredients

    • Complexity: Easy
    • Serves: 6
    • Category: The Other Meat Entrée
    • Meal: Yum! (Quick Meals Planner)
    • 2 lb pork tenderloin
    • 1 each pork marinade recipe
    • 1 10.5 oz can beef consommé
    • 6 oz wine, dry red
    • 4 oz figs, dried
    • 1 Tb cornstarch
    • 2 oz water

    Directions

    1. Place pork tenderloin in zip lock bag with marinade.
    2. Marinate 1 hour in refrigerator.
    3. Brown tenderloins in oven-proof pan on stove, place in preheated, 350 oven for 20-30 minutes. Internal temperature of at least 160. Should be slightly pink inside. Remove from oven, place on stove. Remove pork to plate. Add consommé, wine, and figs cut in half to pan, reduce by 1/4th. Mix water and corn starch to make a slurry. Stir in cornstarch slurry and thicken. Return pork to pan for 2 minutes. Slice and serve, spoon gravy on top of pork.

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