Schweinefilet in Balsamico-Feigen-Soße. Dieses Rezept schmeckt wie im Restaurant!

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is less expensive and can provide a similar tangy flavor.

figs

🥗Healthier: dried figs

💰Cheaper: raisins

Raisins are more affordable and can mimic the sweetness of figs.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Using water with seasoning reduces costs while still providing flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a cost-effective sweetener alternative.

Remove any tendons from the pork tenderloin and season with salt and pepper.

Brown the pork tenderloin all over in a hot pan with olive oil.

Cook the tenderloin in the oven at 150°C (300°F) for about 15–20 minutes.

Let the pork rest for 5 minutes after cooking.

Heat the figs in the pan with brown sugar until lightly caramelized.

Add 1 teaspoon of butter to the pan with the figs.

Pour in 100 ml of balsamic vinegar and 100 ml of vegetable stock, then simmer for about 10 minutes.

In a separate pot, bring 400 ml of milk and water (half/half) to a boil.

Stir in 100 g of polenta (cornmeal) and let it swell over low heat while stirring.

Add 30 g of freshly grated Parmesan cheese to the polenta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens