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Tenderloin: Pork Tenderloin "Au Coulis de Figues" (Fig Sauce)

Source of Recipe

Posted by mozarth622 at Recipezaar


Recipe Introduction

"The tenderness of the pork loin,the richness and velvety of the sauce served with asperagus or roasted cauliflower bouquet makes it a treat." THE QUEBEC CULINARY INSTITUTE

List of Ingredients

4 california black figs, cut in 4 pieces
4 tablespoons port wine
7 tablespoons unsalted butter
4 pork tenderloin (about 6 ounces each)
2 tablespoons red wine, vinegar
1-2 shallot, depending on size
8 ounces cream, 35%



Recipe

1. Marinate figs in porto wine for 45 minutes.

2. In a small saucepan add the figs& juice w/ salt to taste and simmer over low heat uncovered for 25 minutes.

3. Add 2 tablespoons of butter and mix into a puree.

4. Set aside.

5. Cut the tenderloin into 1- 1/2" strips.

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

7. Cook strips in 3 Tblps. of butter, 2 minutes on each side at medium high.

8. Keep warm in oven at 175 degrees.

9. In same frying pan cook the chopped shallots, deglaze w/ red vinegar till dry, add the cream and meat juice cool 2-3 minutes and add the fig puree.

10. Mix well, re-heat the tenderloin in sauce, serve.