Pork Tenderloin with Figs and Balsamic Sauce - Appetito
Chef Deborah Dal Fovo writes about her love of September and shares this seasonal recipe that pairs sweet figs with savory pork tenderloin.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at appetitomagazine.com.
Cooking tools:
- Instant-read thermometer
- Butcher's twine
- Cutting board
- Chef's knife
- Carving board
- Skillet
- Baking sheet
- Oven
- Stove
- Paper towel
- Aluminum foil
- Wooden spoon
- Whisk
- Measuring spoon
- Serving platter
Ingredients
- 1 1/2 pounds pork tenderloin, at room temperature
- 8 firm, ripe Black Mission figs
- 2 tablespoons extra virgin olive oil
- 3 tablespoons cold unsalted butter, cut into dice
- 1 small shallot, finely chopped
- 1/2 cup dry Marsala wine or dry white wine
- 2 tablespoons Balsamic Vinegar from Modena
- Kosher or sea salt
- Freshly ground black pepper
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