Fig And Rosemary Pork

• 1 tablespoon fresh rosemary leaves, finely chopped
• 3 shallots, thinly sliced
• 10 small fresh figs, coarsely chopped
• 1 pork tenderloin (about 1 lb)
• 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

1. Chop rosemary (leaves only).
2. Slice shallots; chop figs (1/2 cup each).
3. Season pork with rosemary, salt, pepper, and 1 tablespoon oil; let stand 5-10 minutes to marinate. Preheat grill pan (or grill).
4. Place pork in grill pan (or on grill); grill 15-20 minutes, turning occasionally, or until 160u0b0F (for medium). Let stand 5-10 minutes before slicing.
5. Preheat large saute 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.
6. Add wine; cook 2-3 minutes, stirring often, or until liquid has reduced by about one-half.
7. Add broth; cook 2-3 more minutes. Remove pan from heat; stir in butter. Slice pork, then top with sauce. Serve.
8. 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%

rosemary, shallots, fresh figs, pork tenderloin, kosher salt, pepper, canola oil, pancetta, fresh pre, marsala wine, chicken broth, unsalted butter

Taken from www.epicurious.com/recipes/member/views/fig-and-rosemary-pork-50148195 (may not work)