Pork Tenderloins Stuffed with Figs and Spinach in Red Pepper Sauce
Time: 1 hour
Effort: Medium
Serves: 4
Ingredients
2 Whole pork tenderloins
8 dried figs, soaked in hot water
1 cup steamed spinach (water squeezed out)
1 red pepper, finely chopped
1 shallot, finely chopped
2-3 tbsp olive oil
1/4 cup Port or red wine
1 tbsp Apple jelly
Salt & Pepper to taste
Water (if necessary)
Heat oven to 400oF. Soak the figs in hot water and steam the spinach - about 5 minutes. Squeeze out the water and set aside. On a large cutting board cut each tenderloin lenghtwise, but not all the way through. Strain the figs and cut off the hard stems, then slice in half. Open up the tenderloins and line with figs and spinach, pressing firmly down, then close them up with cooking string. Heat 1 tbsp of the olive oil in a large skillet and brown each side of the tenderloins. Remove them and place in a baking pan or oven proof dish, drizzle the remaining oil, shallots and red peppers and roast for approx. 40 minutes. Remove from oven and deglaze the pan with Port or red wine and mix in the apple jelly, salt and pepper. Return it to the oven and roast for another 10 minutes. Add a little water to the sauce if necessary. When serving, slice the tenderloin into 1/2 inch slices.
Effort: Medium
Serves: 4
Ingredients
2 Whole pork tenderloins
8 dried figs, soaked in hot water
1 cup steamed spinach (water squeezed out)
1 red pepper, finely chopped
1 shallot, finely chopped
2-3 tbsp olive oil
1/4 cup Port or red wine
1 tbsp Apple jelly
Salt & Pepper to taste
Water (if necessary)
Heat oven to 400oF. Soak the figs in hot water and steam the spinach - about 5 minutes. Squeeze out the water and set aside. On a large cutting board cut each tenderloin lenghtwise, but not all the way through. Strain the figs and cut off the hard stems, then slice in half. Open up the tenderloins and line with figs and spinach, pressing firmly down, then close them up with cooking string. Heat 1 tbsp of the olive oil in a large skillet and brown each side of the tenderloins. Remove them and place in a baking pan or oven proof dish, drizzle the remaining oil, shallots and red peppers and roast for approx. 40 minutes. Remove from oven and deglaze the pan with Port or red wine and mix in the apple jelly, salt and pepper. Return it to the oven and roast for another 10 minutes. Add a little water to the sauce if necessary. When serving, slice the tenderloin into 1/2 inch slices.
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