Pork Tenderloins with Fresh Figs

Pork Tenderloins with Fresh Figs
  • 4 servings
  • 0:12 Preparation
  • 0:10 Cooking
  • 0:22 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    olive oil

  • 2

    pork tenderloins

  • 1 Tbsp.
    (15 mL)


  • 2

    french shallots, chopped

  • 3 Tbsp.
    (45 mL)

    balsamic vinegar

  • 1 cup
    (250 mL)

    chicken broth

  • 3/4 cup
    (190 mL)

    cream (35% m.f.)

  • 8

    fresh figs, cut into 8 segments

  • To taste Salt and pepper


Preheat oven to 375°F (190°C)

Heat oil in a skillet and sear pork tenderloins 2 minutes on each side.

Arrange tenderloins on a cookie sheet and bake in oven.

Insert a thermometer in the thickest part of the meat and bake until thermometer reads 160°F (70°C).

In the same skillet, melt butter and sweat shallots for 2 minutes.

Deglaze with balsamic vinegar, reduce 1 minute.

Add chicken broth and reduce by half.

Add cream and figs and reduce until sauce is creamy.

Season to taste.

Cut tenderloins diagonally to get nice slices and top with sauce.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007