befabdaily Posted July 27, 2012 Share Posted July 27, 2012 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. Link to comment Share on other sites More sharing options...
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