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Pork tenderloin with balsamic fig reduction


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This was too good not to share. You need an instant-read meat thermometer to prevent pork fail.

2 pork tenderloins

Rub with montreal steak seasoning

Pan fry in coconut oil over low-medium heat until they reach an internal temp of 145. Remove from pan and set aside.

Add some extra coconut oil to the pork pan

add: 1 small shallot sliced thinly. Brown.

add: about 2 cups fresh figs, diced. Saute until they soften and start to melt.

add: pinch allspice, pinch oregano, black pepper and salt to taste

add: about 1/2 cup of bone broth

Simmer over low heat until it thickens.

Slice the pork tenderloin into the thinnest medallions you can manage and eat with a spoonful of sauce.

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