Aromatic Pork With Baby Zucchini and Figs

• 34 teaspoon ground cumin
• 2 garlic cloves, minced
• 34 teaspoon paprika
• 12 teaspoon whole black peppercorn, crushed
• 12 ounces pork tenderloin, trimmed
• 6 ounces white pearl onions, peeled and halved
• 12 teaspoon cardamom seed, crushed
• 1 bay leaf
• 24 small zucchini, ends trimmed, about
• 1 tablespoon olive oil
• 8 fresh figs, halved

1. In small bowl combine cumin, garlic, paprika, pepper, and 1/4 teaspoon of salt.
2. Cut tenderloin crosswise into 3/4-inch thick slices; rub the cumin mixture over surfaces of tenderloin and set aside.
3. In large nonstick skillet, combine onion, cardamom, bay leaf, 1/2 teaspoon of salt and 1/2 cup of water.
4. Bring to boil over high heat; reduce heat.
5. Cover and cook for 5 minutes.
6. Add zucchini and cover and cook 3 to 4 minutes or until zucchini and onion are just tender.
7. Transfer mixture to a bowl and keep warm.
8. Wipe skillet clean.
9. In skillet, heat oil over medium high heat.
10. Add tenderloin slices.
11. Cook for 6 minutes or until pork is just slightly pink in center, turning once.
12. Remove from skillet and keep warm.
13. Place figs in skillet cook for about 1 minute or until just heated through set aside.
14. To serve, arrange pork on 4 plates.
15. Serve zucchini and onion mixture with pork and figs.

ground cumin, garlic, paprika, black peppercorn, pork tenderloin, white pearl onions, cardamom, bay leaf, zucchini, olive oil, fresh figs

Taken from www.food.com/recipe/aromatic-pork-with-baby-zucchini-and-figs-89318 (may not work)