Page 48 - JSSI Holiday Cookbook

Main Courses: Beef, Pork and Lamb

Fig and Rosemary PorkFig and Rosemary PorkFig and Rosemary PorkFig and Rosemary Pork
Kyle Sale
1 tbsp fresh Rosemary chopped finely ( a little Rosemar
1 tbsp fresh Rosemary chopped finely ( a little Rosemary goes a long way)y goes a long way)y goes a long way)y goes a long way)
1 tbsp fresh Rosemary chopped finely ( a little Rosemar
1 tbsp fresh Rosemary chopped finely ( a little Rosemar
1 tbsp fresh Parsley chopped1 tbsp fresh Parsley chopped1 tbsp fresh Parsley chopped1 tbsp fresh Parsley chopped
3 Chalets thinly sliced3 Chalets thinly sliced3 Chalets thinly sliced3 Chalets thinly sliced

10 small Black Mission Figs10 small Black Mission Figs10 small Black Mission Figs10 small Black Mission Figs
1lb Pork Tenderloin1lb Pork Tenderloin1lb Pork Tenderloin1lb Pork Tenderloin

4oz diced Pancetta4oz diced Pancetta4oz diced Pancetta4oz diced Pancetta
1 c Baby Portabellas (sliced)1 c Baby Portabellas (sliced)1 c Baby Portabellas (sliced)1 c Baby Portabellas (sliced)

3/4 c Marsala wine3/4 c Marsala wine3/4 c Marsala wine3/4 c Marsala wine
1/3 c Chicken broth1/3 c Chicken broth1/3 c Chicken broth1/3 c Chicken broth

2 tbsp unsalted butter2 tbsp unsalted butter2 tbsp unsalted butter2 tbsp unsalted butter
2 tbsp Canola oil ( you can use Olive oil if you like,
2 tbsp Canola oil ( you can use Olive oil if you like, but remember it has a littlebut remember it has a littlebut remember it has a littlebut remember it has a little
2 tbsp Canola oil ( you can use Olive oil if you like,
2 tbsp Canola oil ( you can use Olive oil if you like,
bit lower smoke point)bit lower smoke point)bit lower smoke point)bit lower smoke point)
Salt and Pepper ( your choice, I like grinding Himalayan Pink Salt and Coarsen Pink Salt and Coarsen Pink Salt and Coarsen Pink Salt and Coarse
Salt and Pepper ( your choice, I like grinding Himalaya
Salt and Pepper ( your choice, I like grinding Himalaya
Salt and Pepper ( your choice, I like grinding Himalaya
Black Pepper)Black Pepper)Black Pepper)Black Pepper)
Have everything ready so all you have to do is add each ingredient as you go. ingredient as you go. ingredient as you go. ingredient as you go.
Have everything ready so all you have to do is add each
Have everything ready so all you have to do is add each
Have everything ready so all you have to do is add each
Timing is everything :)Timing is everything :)Timing is everything :)Timing is everything :)
sip....now
let's get to work!
:­)
Season pork with Rosemary, Salt and Pepper and a tbsp of oil and
let stand 10 minutes to marinade

Place large Cast Iron skillet on medium high heat, once the pan is
continue
cooking for about 15 minutes or until thermometer reads 150º.

over
pan and let the meat rest.

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