Fig and Rosemary Pork Tenderloin

It's my new favorite season....fig season. For real, if you've never had a fig, try this recipe and you'll be hooked. I found this in last weeks Publix ad and it worked out well because almost everything was on sale. I made this Sunday night and after the first bite, I knew I had to share with What's Cookin' Wednesday. This recipe serves 4.

Here's what you need:

• 1 tablespoon fresh rosemary leaves, finely chopped
• 3 shallots, thinly sliced
• 10 small fresh figs, coarsely chopped
• 1 pork tenderloin (about 1 lb) - I made a 2lb one since I wanted leftovers
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 tablespoons canola oil, divided
• 4 oz Deli diced pancetta (or bacon)
• 1 cup fresh pre-sliced baby portabellas
• 3/4 cup Marsala wine
• 1/3 cup fat-free chicken broth
• 2 tablespoons unsalted butter

What to do:

• Season pork with rosemary, salt, pepper, and 1 tablespoon oil; let stand 5–10 minutes to marinate. Preheat grill pan (or grill).

• Place pork in grill pan (or on grill); grill 15–20 minutes, turning occasionally, or until 160°F (for medium). Let stand 5–10 minutes before slicing.

• Preheat large sauté pan on medium-high 2–3 minutes. Add remaining 1 tablespoon oil, then add pancetta, mushrooms, shallots, and figs; cook 2–3 minutes or until pancetta is golden and mushrooms are tender.

• Add wine; cook 2–3 minutes, stirring often, or until liquid has reduced by about one-half.

• Add broth; cook 2–3 more minutes. Remove pan from heat; stir in butter. Slice pork, then top with sauce. Serve.

CALORIES (per 1/4 recipe) 500kcal; FAT 25g; CHOL 95mg; SODIUM 730mg; CARB 31g; FIBER 3g; PROTEIN 27g; VIT A 10%; VIT C 8%; CALC 6%; IRON 10%

For real, this was one of the best meals I've made in a while. Everyone loved it and it was even better the next day. Hope you enjoy!