My local grocery store is Publix. Every day, Publix puts on cooking demonstrations and tastings. If you like what they are cooking, you can grab a recipe card complete with shopping list. They also have a display case right there where you can grab most of your ingredients. The recipes are usually tasty, fresh and seasonal. This week, the featured recipe was Fig and Rosemary Pork. I already had bacon and figs on hand, plus pork loin and mushrooms were on sale. Obviously, this dish was selected before I started my new diet, but I have cheated a little and had some for dinner. It is delicious. Even Hubby said, “you’re going to blog about this, right?” So, here I am, sharing the recipe with you.
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1 Tbsp fresh rosemary leaves, finely chopped
3 shallots, thinly sliced
10 small fresh figs, coursely chopped
1 pork tenderloin (about 1 lb)
1/2 tsp kosher salt
1/2 tsp pepper
2 Tbsp canola oil, divided
4 oz Deli dice pancetta (or bacon)
1 c fresh baby portabellas, sliced
3/4 c. Marsala wine
1/3 c. fat-free chicken broth
2 Tbsp unsalted butter
Season the pork with 1 Tbsp oil, rosemary, salt and pepper. Let stand 5-10 minutes to marinate. Preheat grill. Place the pork on the grill. Grill 15-20 minutes, turning halfway, until 145 degrees Fahrenheit. Let stand 5-10 minutes before slicing.
Preheat a large saute pan on medium-high heat for 2-3 minutes. Add remaining 1 Tbsp oil, then add pancetta (or bacon), mushrooms, shallots, and figs. Cook 2-3 minutes or until the pancetta is golden and the mushrooms are tender.
Add wine. Cook 2-3 minutes, shirring often, until the liquid has reduced by half. Add broth. Cook an additional 2-3 minutes. Remove the pan from the heat. Stir in the butter. Slice pork and serve topped with sauce.