Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In small bowl combine cumin, garlic, paprika, pepper, and 1/4 teaspoon of salt. Cut tenderloin crosswise into ¾-inch thick slices; rub the cumin mixture over surfaces of tenderloin and set aside. | 2. In large nonstick skillet, combine onion, cardamom, bay leaf, 1/2 teaspoon of salt and 1/2 cup of water. Bring to boil over high heat; reduce heat. Cover and cook for 5 minutes. Add zucchini and cover and cook 3 to 4 minutes or until zucchini and onion are just tender. Transfer mixture to a bowl and keep warm. Wipe skillet clean. | 3. In skillet, heat oil over medium high heat. Add tenderloin slices. Cook for 6 minutes or until pork is just slightly pink in center, turning once. Remove from skillet and keep warm. Place figs in skillet cook for about 1 minute or until just heated through set aside. | 4. To serve, arrange pork on 4 plates. Serve zucchini and onion mixture with pork and figs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin	3/4	teaspoon	ground	5.9063	0.6968	0.2805	0.3508
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
paprika	3/4	teaspoon		4.8645	0.9313	0.2439	0.2224
black peppercorn	1/2	teaspoon	crushed	151.3	0.0	33.66	0.85
pork tenderloin	12	ounces	trimmed	399.84	15.5568	61.152	10.3152
white pearl onion	6	ounces	peeled halved	151.3	0.0	33.66	0.85
cardamom seed	1/2	teaspoon	crushed	151.3	0.0	33.66	0.85
bay leaf	1			-	-	-	-
zucchini	24		trimmed	80.64	11.9424	10.4064	1.536
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
fig	8	halved		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.