Pork Tenderloin

---

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.

---

Steps

---

Marinate figs in port wine for 45 minutes.

---

In a small saucepan , add the figs and juice with salt to taste and simmer over low heat , uncovered , for 25 minutes.

---

Add 2 tablespoons of butter and mix into a puree.

---

Set aside.

---

Cut the tenderloin into 1- -inch strips.

---

With the palm of your hand , press down to 1 inch.

---

In 3 tablespoons of butter , cook 2 minutes on each side at medium high heat.

---

Keep warm in oven at 175f.

---

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.

---

Mix well , reheat the tenderloin in sauce , and serve.

---

Ingredients

---

california black figs, port wine, unsalted butter, pork tenderloin, red wine vinegar, shallot, cream