Aromatic pork with baby zucchini and figs | Living the Country Life

Aromatic pork with baby zucchini and figs

Using your hands to coat the tenderloin slices with the seasoning mixture will help spread the seasonings evenly.

Number of Servings: 4
Prep: 20 min | Cook: 15 min

3/4 teaspoon ground cumin
2 cloves minced fresh garlic
3/4 teaspoon paprika
1/2 teaspoon whole black pepper, crushed
1/4 teaspoon salt
12 ounces pork tenderloin, trimmed
6 ounces pearl onions, peeled and halved (about 1 dozen)
1/2 teaspoon cardamom seeds, crushed
1 bay leaf
1/2 teaspoon salt
1/2 cup water
12 ounces baby zucchini, ends trimmed (about 2 dozen)
1 tablespoon olive oil
8 fresh figs, halved

1. In a small bowl, combine cumin, garlic, paprika, pepper, and the 1/4 teaspoon salt in a small bowl. Cut tenderloin crosswise into 3/4-inch-thick slices. Rub cumin mixture over surfaces of tenderloin; set aside.

2. In a large nonstick skillet, combine onion, cardamom, bay leaf, the 1/2 teaspoon salt, and the water in a large nonstick skillet. Bring to boiling over high heat. Reduce heat; cover and cook for 5 minutes. Add zucchini. Cover and cook 3 to 4 minutes or until zucchini and onion are just tender. Transfer mixture to a bowl; keep warm. Carefully wipe skillet with paper towels.

3. Heat oil in the skillet 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; keep warm. Place figs in the skillet. Cook about 1 minute or until just heated through; set aside.

4. To serve, arrange pork on four plates. Serve zucchini-onion mixture with pork and figs. Makes 4 servings.

Nutrition Facts (per serving): 247 cal., 6 g Fat total (1 g sat. fat), 50 mg chol., 27 g carb., 475 mg sodium, 5 g fiber, 24 g protein.

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