Fig And Rosemary Pork Recipe

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

Preparation

Chop rosemary (leaves only). Slice shallots; chop figs (1/2 cup each). Season pork with rosemary, salt, pepper, and 1 tablespoon oil; let stand 5-10 minutes to marinate. Preheat grill pan (or grill). Place pork in grill pan (or on grill); grill 15-20 minutes, turning occasionally, or until 160°F (for medium). Let stand 5-10 minutes before slicing. Preheat large sauté pan on medium-high 2-3 minutes. Add remaining 1 tablespoon oil, then add pancetta, mushrooms, shallots, and figs; cook 2-3 minutes or until pancetta is golden and mushrooms are tender. Add wine; cook 2-3 minutes, stirring often, or until liquid has reduced by about one-half. Add broth; cook 2-3 more minutes. Remove pan from heat; stir in butter. Slice pork, then top with sauce. Serve.

CALORIES (per 1/4 recipe) 500kcal; FAT 25g; CHOL 95mg; SODIUM 730mg; CARB 31g; FIBER 3g; PROTEIN 27g; VIT A 10%; VIT C 8%; CALC 6%; IRON 10%