Pork Tenderloin with Creamy Fig Sauce
Yield: 4-6 Servings
2 Garlic Cloves, Crushed or Sliced
1 Teaspoon French Grey Salt
1 Teaspoon Crushed Tellicherry Pepper
2 Pork Tenderloins
2 Tablespoons Olive Oil
¼ Cup Rose’ Wine
3 Tablespoons Fig Jam
¼ Cup Water
½ - ¾ Cup Heavy Cream
Fresh Parsley for Garnish
This recipe is insanely delicious! It is one of those dishes that will have your guests believing you attended a top culinary school, and yet it is very simple to prepare.
Mix together mustard, garlic, salt, and pepper. Rub on the tenderloins, cover, and let stand in the refrigerator for 30 minutes. While the meat is standing, preheat oven to 325 degrees.
Heat oil in a large, oven safe sauté pan. Add tenderloins and brown on all sides. Mix together the wine, jam, and water; and spoon mixture over the pork.
Place tenderloins in preheated oven and roast for 25-30 minutes until a meat thermometer inserted in the middle of the tenderloin reads 140 degrees. Remove from oven, place pork on a platter, covered lightly with foil, to stand for 10 minutes.
Meanwhile, add the cream to the pan and cook, stirring frequently, to deglaze. Allow the mixture to heat through completely.
To serve, carve the pork into 2” medallions. Drizzle a little of the finishing sauce over the top. Garnish with a sprig of parsley.