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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

Pork Medallions with Glazed Figs and Apples

1 lb. pork tenderloin
2 tart green apples
1 cup halved figs

Thyme seasoning:
   1 Tbs onion powder
   1-3/4 teas thyme leaves
   1 teas fresh ground pepper

2 teas olive oil
1/2 cup white wine or water
2 Tbs agave nectar
parsley or fresh thyme for garnish

Peel and core apples; cut each into 16 wedges. Halve figs. Cut tenderloin into 3/4 inch thick slices; rub with thyme seasoning. Heat oil; add pork and cook at least three mnutes per side, to brown. Reduce heat and cook until interior reaches 160 degrees (5-8 minutes). Remove meat to platter and keep warm. Stir apples, figs and wine into pan. Simmer until liquid evaporates, about 8 minutes. Add nectar; stir until apples are tender and glazed, about 2 minutes.  Pour fig mixture over pork and garnish as desired.

 Serve with Basmati rice and Italian Secret Broccoli.

A Heart Healthy Recipe

Agave nectar has the same nutritional value as honey but offers a few advantages. 

It has a lower glycemic index which means that it does not trigger fat storage like honey does.  It also does not bring with it the stronger flavors of honey, just contributing sweetness.

You may substitute 3 Tablespoons of honey in this recipe.


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