1. In small bowl combine cumin, garlic, paprika, pepper, and 1/4 teaspoon of salt. Cut tenderloin crosswise into ¾-inch thick slices; rub the cumin mixture over surfaces of tenderloin and set aside. 2. 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. 3. 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. 4. To serve, arrange pork on 4 plates. Serve zucchini and onion mixture with pork and figs. ---------------------------------------------------------------------------
Nutrition
Ingredients
