Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 8 (1/3-inch-thick) slices center-cut pork loin
- 1-1/2 Tablespoons olive oil
- .
- 1 Tablespoon butter
- 1/4 cup minced shallots
- 3 Tablespoons balsamic vinegar
- 1 cup canned low-salt chicken broth
- 6 fresh ripe figs, quartered
- 1/2 cup whipping cream
- 1 Tablespoon minced parsley
Preparation:
Preheat oven to 200 degrees F.
Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and saute until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm.
Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and saute until tender, about 2 minutes. Add 2 tablespoons balsamic vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute. Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper.
Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve.
Yield: 4 servings
Recipe Source: The Flavors of Bon Appetit : 1999 (Pantheon Books)
Reprinted with permission.
Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and saute until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm.
Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and saute until tender, about 2 minutes. Add 2 tablespoons balsamic vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute. Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper.
Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve.
Yield: 4 servings
Recipe Source: The Flavors of Bon Appetit : 1999 (Pantheon Books)
Reprinted with permission.
