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Pork Tenderloins with Fresh Figs https://www.metro.ca/userfiles/image/recipes/filets-porc-figues-3218.jpg PT12M PT10M PT22M
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.
4
1 Tbsp. (15 mL) olive oil 2 pork tenderloins 1 Tbsp. (15 mL) butter 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
Pork Tenderloins with Fresh Figs

Pork Tenderloins with Fresh Figs

Rate this recipe
5 Votes
  • Gluten-free
4
servings
0:12
Preparation
0:10
COOKING
0:22
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    olive oil
  • 2
    pork tenderloins
  • 1 Tbsp.
    (15 mL)
    butter
  • 2
    french shallots, chopped
  • 3 Tbsp.
    (45 mL)
    balsamic vinegar
  • 1 cup
    (250 mL)
    chicken broth
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    IRRESISTIBLE BROTH 900-946 ml or UNCLE BEN'S FAST $ FANCY RICE

    4 for $5.00

    SELECTED SIZES, SELECTED VARIETIES, OR 1.49 EA.

  • 3/4 cup
    (190 mL)
    cream (35% m.f.)
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    NATREL CREAM 473 ml - 1 L OR DARK CHOCOLATE FLAVOURED MILK 1 L

    NATREL CREAM 473 ml - 1 L OR DARK CHOCOLATE FLAVOURED MILK 1 L

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    SELECTED VARIETIES

  • 8
    fresh figs, cut into 8 segments
    You might like:

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    FRESH BROWN FIGS

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    $7.88 ea.

    CASE, PRODUCT OF MEXICO

    DRY FIGS

    DRY FIGS

    $6.99 ea.

    350 g PRODUCT OF ITALY


  • To taste Salt and pepper
Imprimer ma sélection

Preparation

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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