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 Makes 4 servings
Time to prepare: 30 minutes
2 tart green apples
1 cup Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna
Figs
1 pound pork tenderloin
Thyme Seasoning, recipe follows
2 teaspoons vegetable oil
1⁄2 cup white wine or water
3 tablespoons honey
Parsley or fresh thyme for garnish
Peel and core apples;
cut each into 16 wedges. Halve figs. Cut tenderloin into
3⁄4 inch thick slices; rub with Thyme Seasoning.
Heat oil over medium-high heat; add pork and cook 2 minutes
on each side. Reduce heat and cook until firm, 3 to
4 minutes. Remove and keep warm. Stir apples,
figs and wine into pan. Simmer until liquid evaporates,
about 8 minutes. Add honey; stir until apples are tender
and glazed, about 2 minutes. Pour fig mixture over
pork and garnish with parsley or thyme.
Thyme Seasoning: Stir together
1 tablespoon vegetable oil, 1 tablespoon onion powder, 1
3⁄4 teaspoons thyme leaves, 1 teaspoon salt and 1 teaspoon
ground black pepper.
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