Pork Tenderloin with Figs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 pork fillet (s), each 375 g
- salt
- 1 bunch garlic (chives) or /2 bunch wild garlic
- 2 teaspoons pepper, roughly crushed
- 8 slices Parma ham or Serrano
- Clarified butter, for frying
- 8 fig (s), fresh
- 1 tablespoon sugar
- 1 tablespoon syrup (raspberry syrup)
- 200 g raspberries
- possibly wine, white
Print Recipe
Pin Recipe Instructions
- Pat the pork fillets dry and carefully season with salt. Rinse the garlic chives and pat dry.
- Rub the pork fillets with the pepper, fry briefly on all sides in clarified butter and leave to cool.
- Spread out aluminum foil. Spread out four slices of ham lengthways on each, and also spread the garlic chives lengthways on top of it. Place the pork tenderloin on top and roll it up tightly, twisting the ends together.
- Cook on the wire rack in a preheated oven at 200 ° C, fan oven 170 ° for about 30 - 35 minutes. Take out of the oven and let rest.
- Rinse the figs and cut them in half. Melt the sugar in a pan. Place the figs with the cut side down and pour the raspberry syrup over them. Put the lid on and let it caramelize over a low heat for a few minutes. Season the stock with salt and pepper. Possibly add some white wine. Add the raspberries.
- Cut the pork fillets into 1 cm thick slices and serve with the figs, raspberries and the sauce. Garnish with a few stalks of chives.
- If you don`t have any garlic chives, rub the fillet gently with a halved clove of garlic and use normal chives.
- In addition: baguette
- Drink tip: a really fruity Rheingau Riesling
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