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