Walking through the isles of Central Market, the senses come alive with the sights, smell and sounds of the huge, bustling international grocery store. A fresh shipment of live Dungeness crabs crawl all over one another in a water filled tank near the entrance. The lobsters are still and stoic, following movements with their watchful eye, as if they know something big is about to happen. The aroma of coriander, ancho chili powder and bourbon vanilla beans waft from the wall of exotic spices in the expansive bulk section, drawing you in. Fresh vegetables and fruits, a colorful rainbow of options in the produce section. And then there’s my favorite part, the live demo and sample station. Two men in white chefs coats stand behind sizzling cast iron skillets serving up the most delicious looking little plates. Pork tenderloin with fresh mission figs in a honey and white wine glaze. I am immediately inspired. I grab a pound of fresh pork tenderloin from the butcher, and gather the other ingredients making a few adjustments to the recipe. I leave out the honey since the figs are super sweet and will create a lovely sauce all on their own. I also add roasted hazelnuts to balance out the texture and add a bit more healthy fats and protein. Add a handful of spinach or some a portion of steamed kale and you’ve got a yourself a scrumptious supper! Enjoy!
I lb. pork tenderloin
2 Tbls olive oil
½ pint fresh mission figs
1 cup dry white wine
½ cup roasted hazelnuts
salt and pepper to taste
- Add olive oil to a heavy bottomed skillet, heat to medium
- Cut pork tenderloin into medallions, add to skillet
- Season liberally with salt and pepper and cook for 3 minutes each side
- Remove from pan. Set aside on plate loosely covered with foil.
- Add a touch more oil to the pan and add figs, halved
- Sautee for 3-5 minutes, add white wine and scrape up the drippings
- Return pork to the pan, along with the juices collected
- Add hazelnuts at the very end
Serve with a salad, a portion of steamed greens or over quinoa brown rice!