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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate figs in port wine for 45 minutes. | 2. In a small saucepan, add the figs and juice with salt to taste and simmer over low heat, uncovered, for 25 minutes. | 3. Add 2 tablespoons of butter and mix into a puree. | 4. Set aside. | 5. Cut the tenderloin into 1- ½-inch strips. | 6. With the palm of your hand, press down to 1 inch. | 7. In 3 tablespoons of butter, cook 2 minutes on each side at medium high heat. | 8. Keep warm in oven at 175°F. | 9. In same frying pan, cook the chopped shallots; deglaze with red vinegar until dry. Add the cream and meat juice. Cool 2-3 minutes and add the fig puree. | 10. Mix well, reheat the tenderloin in sauce, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
california black fig	4		cut	-	-	-	-
port wine	4	tablespoons		-	-	-	-
butter	7	tablespoons	unsalted	598.5	27.4995	18.7005	50.4
pork tenderloin	4	ounces		136.0	0.0	23.4033	4.0007
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
shallot	1 -2			0.0	0.0	0.0	0.0
cream	8	ounces		748.4266	15.0819	8.2327	78.6528

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