with Glazed Figs
1 lb. pork tenderloin
2 tart green apples
1 cup halved figs
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
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.
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
You may substitute 3 Tablespoons of honey in this
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