Fig and Rosemary Pork

My local grocery store is Publix.  

Every day, Publix puts on cooking demonstrations and tastings.  If you like what they are cooking, you can grab a recipe card complete with shopping list.  

They also have a display case right there where you can grab most of your ingredients.  

The recipes are usually tasty, fresh and seasonal.  

This week, the featured recipe was Fig and Rosemary Pork.  I already had bacon and figs on hand, plus pork loin and mushrooms were on sale.  

Obviously, this dish was selected before I started my new diet, but I have cheated a little and had some for dinner.  It is delicious.  Even Hubby said, “you’re going to blog about this, right?”  So, here I am, sharing the recipe with you.

Fig and Rosemary Pork

1 Tbsp fresh rosemary leaves, finely chopped
3 shallots, thinly sliced
10 small fresh figs, coursely chopped
1 pork tenderloin (about 1 lb)
1/2 tsp kosher salt
1/2 tsp pepper
2 Tbsp canola oil, divided
4 oz Deli dice pancetta (or bacon)
1 c fresh baby portabellas, sliced
3/4 c. Marsala wine
1/3 c. fat-free chicken broth
2 Tbsp unsalted butter

Season the pork with 1 Tbsp oil, rosemary, salt and pepper.  

Let stand 5-10 minutes to marinate.  

Preheat grill.  

Place the pork on the grill.  Grill 15-20 minutes, turning halfway, until 145 degrees Fahrenheit.  

Let stand 5-10 minutes before slicing.

Preheat a large saute pan on medium-high heat for 2-3 minutes.  

Add remaining 1 Tbsp oil, then add pancetta (or bacon), mushrooms, shallots, and figs.  

Cook 2-3 minutes or until the pancetta is golden and the mushrooms are tender.

Add wine.  Cook 2-3 minutes, shirring often, until the liquid has reduced by half.

Add broth.  Cook an additional 2-3 minutes.  

Remove the pan from the heat.  Stir in the butter.  

Slice pork and serve topped with sauce.

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Fig and Rosemary Pork

Yield: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Resting Time: 10 minutes

Total Time: 40 minutes

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Ingredients

• 1 Tbsp fresh rosemary leaves, finely chopped
• 3 shallots, thinly sliced
• 10 small fresh figs, coursely chopped
• 1 pork tenderloin, about 1 lb
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 2 Tbsp canola oil, divided
• 4 oz Deli dice pancetta, or bacon
• 1 c fresh baby portabellas, sliced
• 3/4 c. Marsala wine
• 1/3 c. fat-free chicken broth
• 2 Tbsp unsalted butter

Instructions

1. Season the pork with 1 Tbsp oil, rosemary, salt and pepper.
2. Let stand 5-10 minutes to marinate.
3. Preheat grill.
4. Place the pork on the grill.  Grill 15-20 minutes, turning halfway, until 145 degrees Fahrenheit.
5. Let stand 5-10 minutes before slicing.
6. Preheat a large saute pan on medium-high heat for 2-3 minutes.
7. Add remaining 1 Tbsp oil, then add pancetta (or bacon), mushrooms, shallots, and figs.
8. Cook 2-3 minutes or until the pancetta is golden and the mushrooms are tender.
9. Add wine.  Cook 2-3 minutes, shirring often, until the liquid has reduced by half.
10. Add broth.  Cook an additional 2-3 minutes.
11. Remove the pan from the heat.  Stir in the butter.
12. Slice pork and serve topped with sauce.

Did you make this recipe?

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