Fig and Rosemary Pork With Sweet Figlets | Publix Super Markets
Fig and Rosemary Pork With Sweet Figlets
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Cooking tools:
- Grill pan
- Grill
- Instant-read thermometer
- Saute pan
- Muffin tin
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 1 tablespoon fresh rosemary leaves, finely chopped
- 3 shallots, thinly sliced
- 10 small fresh figs, coarsely chopped
- 1 pork tenderloin (about 1 lb)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 tablespoons canola oil, divided
- 4 oz Deli diced pancetta (or bacon)
- 1 cup fresh pre-sliced baby portabellas
- 3/4 cup Marsala wine
- 1/3 cup fat-free chicken broth
- 2 tablespoons unsalted butter
- 1 prepared pie crust
- 8 small fresh figs, stems removed
- 2 teaspoons cinnamon sugar
- butter cooking spray
- 4 teaspoons honey
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