Skillet Pork Tenderloin with Fig Shallot Smoked Sausage and Feta Reduced Pan Sauce

Proverbs 3:5-8

    [5] Trust in the LORD with all your heart,

        and do not lean on your own understanding. 

    [6] In all your ways acknowledge him,

        and he will make straight your paths. 

    [7] Be not wise in your own eyes;

        fear the LORD, and turn away from evil. 

    [8] It will be healing to your flesh

        and refreshment to your bones.

 

 

An ej original recipe!

1 Rotisserie flavor pork Tenderloin, rinsed, carefully split down middle, pounded thin. 

Cut into 2 pieces, fill and tie 

Greek seasoning 

Salt and pepper

Season with Greek seasoning, salt and pepper

Set aside.

2 T butter

Filling

10 fresh figs, chopped

1/8 c Feta crumbles

1 Shallot, diced

1/4 c chopped smoked sausage

1/2 t bacon grease

Fry ingredients in bacon grease until reduced.

Set aside.

Place skillet in cold oven.

Turn oven on 450 degrees.

When oven reaches temp, remove skillet and add butter then add filling to Tenderloin and tie.

Cook on bottom rack for 14 minutes on each side.

Internal temp should be 155- 160 degrees.

Rest 10 minutes and slice with sharp butcher knife.