Served as main course. Non-vegetarian dish. Speciality: Low Fat, Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.

Italian

3/4 teaspoon ground Cumin

2 Garlic Cloves, minced

3/4 teaspoon Paprika

1/2 teaspoon Whole Black Peppercorns, crushed

12 ounces Pork Tenderloins, trimmed

6 ounces White Pearl Onions, peeled and halved

1/2 teaspoon Cardamom Seeds, crushed

1 Bay Leaf

24 small Zucchini, ends trimmed, about

1 Tablespoon Olive Oil

8 fresh Figs, halved

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

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 4