About This Recipe
Pork tenderloin meets Mediterranean symbols : fig and olive in perfect harmony.
Ingredients
From Oliviers&Co
2 tbsp La Classique olive oil
3 tbsp specialty with balsamic vinegar & fig
2 tbsp lavender honey from Provence PGI
A pinch of pepper and berry mix
A pinch of flower of salt of the Ebro Delta
At the market
600 g free-range pork tenderloin
4 fresh figs
4 shallots
1 garlic clove
2 bay leaves
Directions
Cut the pork tenderloin into cubes, then marinate for 30 minutes in a bowl with two tablespoons of fig balsamic vinegar, the honey, bay leaves, crushed garlic, a pinch of fleur de sel, and the pepper blend.
In a large skillet, heat two tablespoons of olive oil and sear the peeled shallots and drained meat over high heat for 5 minutes.
Turn the meat regularly to brown all sides evenly. Once the meat is nicely golden, add the marinade and 100 ml of water. Adjust seasoning with salt and pepper.
Cover and simmer over low heat for 20 minutes (add a little water during cooking if needed). Uncover, add the washed, dried, and halved figs, and cook them for 5 minutes on each side.
Drizzle with the remaining fig condiment and serve with steamed rice.