Preparation time: 15 Minutes
Cooking Time: 7 Minutes
Difficulty level: Easy
2 pork tenderloins
4 figs cut into quarters
4 tbsp Fig Balsamic Cream Kalamata Papadimitriou
4 tbsp olive oil
100 ml white wine
1 tbsp Mild Mustard Kalamata Papadimitriou
A few leaves of French parsley
Freshly ground pepper
On a cutting board, using a sharp knife, slice the tenderloins horizontally and place the pieces in a bowl.
Add 2 tbsp olive oil, salt and freshly ground pepper and mix well.
Place a large non-stick frying pan over high heat and sear the pork fillets well from both sides.
Reduce the heat and cook the fillets for 6-7 minutes, flipping the pieces often.
When ready, remove from the pan, put them in a bowl, add the Fig Balsamic Cream Kalamata Papadimitriou and mix well.
Put the fillets back in the frying pan over high heat and add the remaining olive oil.
Sauté the quartered figs for 30-40 seconds and remove from the pan.
Add the white wine to deglaze the pan; add the mild mustard Kalamata Papadimitriou stirring well so that the mustard dissolves fully.
As soon as the sauce begins to simmer, put the fillets and the figs back into the pan; sprinkle with some freshly ground pepper and the French parsley leaves and serve.