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Pork tenderloin with dry figs




  • Difficulty: medium
  • Time 40 minutes.
  • Perfect mix of flavours.

Ingredientes para cuatro comensales

  • ½ kg of LaCuba dried figs
  • 1 kg of pork tenderloin
  • 1 dl. of water
  • 1 dl of Port wine
  • 50g of butter
  • 3 tablespuns of olive oil
  • 1 tablespun of very finely chopped onion
  • Salt and black pepper
  • 2 tablespun of suggar.


  • Macerate the figs in Port with at least 2 hours in advance.
  • Saving 8 figs, put the rest in a pot with the Port, 2 tablespoons of butter and the water. Cover and simmer until the figs are tender and some of the liquid evaporated.
  • With 2 tablespoons of olive oil, simmer the onion and add the boiled figs to triturate everything and get the final sauce. Make as thick as you like.
  • Season the tenderloin with salt and pepper, and fry it.
  • Put the 8 figs saved in a pot with a wineglass of Port and another of water, add the 2 tablespoons of suggar and cook for 10-12 minutes.

Plate Up
Cut the tenderloin into slices, put the sauce on top and serve with the caramelized figs.