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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.
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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 fig, 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
portions
0:12
Preparation
0:10
COOKING
0:22
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 2
    pork tenderloins
  • 1 Tbsp.
    (15 mL)
    butter
  • 2
    french shallots, chopped
  • 3 Tbsp.
    (45 mL)
    balsamic vinegar
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    NAKANO RICE VINEGAR

    NAKANO RICE VINEGAR

    $3.49 ea.

    355 ml SELECTED VARIETIES


  • 1 cup
    (250 mL)
    chicken broth
  • 3/4 cup
    (190 mL)
    cream (35% m.f.)
  • 8
    fresh fig, cut into 8 segments
    You might like:

    Flyer Deal  (1)
    FRESH BROWN FIGS

    FRESH BROWN FIGS

    $9.99 ea.

    CASE PRODUCT OF MEXICO OR PERU



  • 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

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Gluten-free recipes

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