Fig and Rosemary Pork

Ingredients
1 tablespoon fresh rosemary leaves, finely chopped
3 shallots, thinly sliced
10 small fresh figs, coarsely chopped
1 pork tenderloin (about 1 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons canola oil, divided
4 oz Deli diced pancetta (or bacon)
1 cup fresh pre-sliced baby portabellas
3/4 cup Marsala wine
1/3 cup fat-free chicken broth
2 tablespoons unsalted butter

Prep

• Chop rosemary (leaves only).
• Slice shallots; chop figs (1/2 cup each).

Steps

1. Season pork with rosemary, salt, pepper, and 1 tablespoon oil; let stand 5–10 minutes to marinate. Preheat grill pan (or grill).
2. Place pork in grill pan (or on grill); grill 15–20 minutes, turning occasionally, or until 160°F (for medium). Let stand 5–10 minutes before slicing.
3. Preheat large sauté pan on medium-high 2–3 minutes. Add remaining 1 tablespoon oil, then add pancetta, mushrooms, shallots, and figs; cook 2–3 minutes or until pancetta is golden and mushrooms are tender.
4. Add wine; cook 2–3 minutes, stirring often, or until liquid has reduced by about one-half.
5. Add broth; cook 2–3 more minutes. Remove pan from heat; stir in butter. Slice pork, then top with sauce. Serve.

(Recipe courtesy of Publix Apron's Simple Meals)