Ingredients:
3/4 teaspoon ground cumin
2 garlic cloves, minced
3/4 teaspoon paprika
1/2 teaspoon whole black peppercorns, crushed
12 ounces pork tenderloins, trimmed
6 ounces white pearl onions, peeled and halved
1/2 teaspoon cardamom seeds, crushed
1 bay leaves
24 small zucchini, ends trimmed, about
1 tablespoon olive oil
8 fresh figs, halved
Directions:
In small bowl combine cumin, garlic, paprika, pepper, and 1/4 teaspoon of salt. Cut tenderloin crosswise into 3/4 -inch thick slices; rub the cumin mixture over surfaces of tenderloin and set aside.
In large nonstick skillet, combine onion, cardamom, bay leaf, 1/2 teaspoon of salt and 1/2 cup of water. Bring to boil over high heat; reduce heat. Cover and cook for 5 minutes. Add zucchini and cover and cook 3 to 4 minutes or until zucchini and onion are just tender. Transfer mixture to a bowl and keep warm. Wipe skillet clean.
In skillet, heat oil over medium high heat. Add tenderloin slices. Cook for 6 minutes or until pork is just slightly pink in center, turning once. Remove from skillet and keep warm. Place figs in skillet cook for about 1 minute or until just heated through set aside.
To serve, arrange pork on 4 plates. Serve zucchini and onion mixture with pork and figs.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.