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Fig and Rosemary Pork

I love figs and they are available for only a brief time each year, so you gotta jump on them while you can. And this week at my Publix, black mission figs (my fave) were buy one get one free - SCORE! The Publix Apron's meal of the week was this fig and rosemary pork recipe. Pork tenderloins were also on sale - DOUBLE SCORE! This recipe is definetly worthy for a romantic night or for guests.



Ingredients

1 tablespoon fresh rosemary leaves, finely chopped (I hate buying fresh rosemary, because I never use it all, so just use dried rosemary if you want)

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



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.



I made mashed potatoes to serve with this dish.



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