I like to experiment with unique flavors and try to make the food look photo-worthy, too. But my husband’s main concern is that the dish has to taste good. Here’s a supper that is both eye appealing and delicious.
—JEAN GOTTFRIED UPPER SANDUSKY, OH
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 pork tenderloin (1 pound), cut into 8 slices
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/3 cup fig preserves
3 tablespoons apple juice
2 tablespoons cider vinegar
1 1/2 teaspoons Worcestershire sauce
1 garlic clove, minced
3/4 teaspoon curry powder
1. Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork on both sides; remove from the pan.
2. Add preserves, juice, vinegar, Worcestershire sauce, garlic and curry powder to same pan; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted into pork reads 145°. Let stand 5 minutes before serving.