After my 23rd birthday trip to the Epcot International Food and Wine Festival I felt very inspired to create a delicious dinner for myself, I made Fig & Rosemary Pork with Mushrooms. I love eating meals that are both sweet and savory because it compliments each other and gives your tastes buds a little bit of a surprise! One tip I learned from watching endless hours of the Food Network is to always create a mise-en-place french meaning putting into place. Doing this allows you to completely enjoy your cooking masterpiece, and it literally just means to take out all the ingredients you will use and have it all ready from the beginning to the end of your creation, which definitely helps the entire process.
You will need pre sliced pork loin or you can buy a pork tenderloin and slice it if you prefer a thicker cut.
In a small cup (I use a small plastic shot glass) pour in half of the olive oil, mix in rosemary, salt, and pepper. Whisk it with your fork and marinate the pork on both sides for about 5-10 minutes.
Wash and pat dry the figs and mushrooms. Prepare a chopping station and slice 5 whole figs and 1/2lb of portabello mushrooms and chop a clove of garlic.
After marinating your pork place it on a large sized skillet on medium heat and let cook for about 12-15 minutes or until thoroughly cooked. You will need a large sized pan in order to later add you figs and mushrooms.
After your pork has a nice bronze color to it, rich with rosemary on each side. Add the figs, mushrooms and garlic along with the other tbsp of olive oil, cook until the figs are mushy and the mushrooms are tender. Add a generous splash of wine, I used white wine but you can really use any wine you desire. Simmer until liquid is slightly reduced.
1 1lb pack of pre slice pork loins
1 tablespoon chopped rosemary
Salt and freshly ground black pepper
1 garlic clove finely chopped
2 tablespoons olive oil
8 chopped figs
5 ounces of chopped portobello mushrooms
1 splash of white wine (or any kind you prefer)
(can be paired with couscous or wild rice)