Pork tenderloin with dry figs sauce


- Difficulty: medium
- Time 40 minutes
- Perfect mix of flavours

Ingredientes para cuatro comensales:

- ½ kg of LaCuba dried figs
- 1 kg of pork tenderloin
- 1 dl. of water
- 1 dl of Port wine
- 50g of butter
- 3 tablespuns of olive oil
- 1 tablespun of very finely chopped onion
- Salt and black pepper
- 2 tablespun of suggar


- Macerate the figs in Port with at least 2 hours in advance.
- Saving 8 figs, put the rest in a pot with the Port, 2 tablespoons of butter and the water. Cover and simmer until the figs are tender and some of the liquid evaporated.
- With 2 tablespoons of olive oil, simmer the onion and add the boiled figs to triturate everything and get the final sauce. Make as thick as you like.
- Season the tenderloin with salt and pepper, and fry it.
- Put the 8 figs saved in a pot with a wineglass of Port and another of water, add the 2 tablespoons of suggar and cook for 10-12 minutes.

Plate Up:

- Cut the tenderloin into slices, put the sauce on top and serve with the caramelized figs.

Contact Info

La Cuba
C/ Conquistadores
06480 Montijo (Badajoz)

644 239 870
630 435 632


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