We made this in June or July but I have been taking the summer the way it should be laying back and relaxing so no posting. Today is the first official day of Fall so here I am. Lyn found this recipe in Prevention Magazine so we tried. The first time I had rather large onions and the slices in my opinion were too large so the next time I sliced thinner and it worked out nicely. Also I would quarter the figs length wise my mind automatically goes the opposite. This was not only fast – good for a week night meal-but tasty.
Note the first time we made I had no red onions just sweet white so we tried anyway both were good but I prefer the red.
Prep to table about 20 minutes
- 2 Red Onions – cut into eighths or sixteenths depending on size of onion (also tried sweet white)
- 6 fresh figs – quarter
- 1 lbs. trimmed pork tenderloin sliced ¼” slices
- ¾ tsp. cumin
- ¼ tsp. each salt and pepper
- ½ cup dry red wine
Combine the cumin, salt and pepper in plastic bag add pork and toss to coat
Heat fry pan (cast iron would work best) with olive oil spray over medium-high heat.
Add pork and cook, turning, until golden brown and cooked through, about 4 minutes.
Transfer to plate, cover and keep warm.
Coat skillet with olive oil spray and cook onions and figs stirring until tender, about 7 minutes. May take a little longer if you are not using a cast iron pan.
Add ½ cup dry red wine and cook until reduced to 2 Tbsp., about 2 minutes.
Serve alongside pork on platter.