Pork tenderloin with figs and red onions and polenta

Ingredients

For 1 serving

• Pork tenderloin150 g
• Figs3
• Red onion60 g
• Balsamic vinegar1 teaspoon
• Rosemary1 g
• Polenta (cornmeal)45 g
• Mixed salad greens60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: August – September

Method

1. Bring the water for the polenta to the boil with a pinch of salt, pour in the instant cornmeal in a thin stream while whisking and cook over low heat for 8 minutes, stirring often, until thick and pulling away from the sides. Keep it covered.
2. Meanwhile cut the pork fillet into medallions about 3 cm thick and season with salt and pepper. Cut the red onion into wedges; wash the figs, remove the stalks and halve them.
3. Heat half the oil in a frying pan over medium-high heat with the rosemary and brown the medallions for 3 minutes per side, until golden.
4. Add the onion and figs, deglaze with the balsamic vinegar and cook over medium heat for 5 minutes, until the onion is soft, the figs caramelised and the juices syrupy.
5. Wash and dry the mixed salad and dress it with the remaining oil and a pinch of salt. Serve the medallions with the figs, onions and their juices, the polenta and the salad.