Monday, February 2, 2015

Pork Tenderloins with Red Wine and Figs


Pork Tenderloins with Red Wine and Figs

Grilled Zucchini*

Spinach Cranberry Salad**

Serves 4-6

The pork recipe is from the discontinued Spring 2009 issue of America's Test Kitchen 30-Minute Suppers magazine. The figs make the sauce pretty sweet but it is a delicious meal that feels like dinner with a hint of dessert.


Pork Tenderloins with Red Wine and Figs
2 cups red wine
¼ cup sugar
2 tablespoons red wine vinegar
2 pork tenderloins (1½ to 2 pounds total)
1 tablespoon vegetable oil
1 cup dried figs, halved lengthwise
1 sprig fresh rosemary
Salt and pepper

1. Whisk wine, sugar and 1 Tbsp vinegar in bowl; set aside. Heat oil in large skillet over medium-high heat until just smoking. Pat pork dry with paper towel and season with salt and pepper. Cook tenderloins until well browned all over, 5 to 8 minutes.

2. Add wine mixture, figs and rosemary to skillet and cook, turning tenderloins occasionally, until mixture is slightly thickened and meat registers 145 degrees, about 10 minutes. *Grill zucchini. Transfer pork to cutting board, tent with foil, and let rest 15 minutes. **Plate salad while meat rests.

3. Add remaining 1 Tbsp vinegar and simmer sauce until syrupy, about 3 minutes. Discard rosemary, slice pork, transfer to platter or plate and spoon sauce over top. Serve.

*Cut zucchini lengthwise. Turn grill on high. Brush with olive oil on both sides. Salt and pepper cut side.
Place cut side down and cook for 3-4 minutes. Flip and cook another 3-4 minutes until desired doneness. If you don't have a grill, you can use a non-stick pan, a sandwich press or George Forman type electric grill.

**Our go to salad is baby spinach, dried cranberries, crumbled feta cheese and toasted almonds, or whatever toppings I can scrounge up. I just throw salad on everyone's plate and let them add the toppings they want.

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