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A menu from the Froghaven Recipe Book

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Pork Tenderloin with Figs

1 pork tenderloin
1/4 teaspoon salt
1/2 cup chopped Vidalia onions
1/2 teaspoon red pepper
1/2 cup chopped mushrooms
2 cups stewed figs
1 teas. crushed garlic
1 cup white wine

Place all ingredients in a roasting bag in a shallow pan making sure the bag does not hang over the side.

Bake at 325o for 2 hours or until meat thermometer registers 170o.

 Serve with Basmati rice and Italian Secret Broccoli.


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