Stuffed pork tenderloin with foie gras and fig jam

Ingredients for 2 servings:
- 1 tenderloin stuffed with foie gras and fig jam 
- 1/4 onion
- 3.5 oz of broth
- A splash of white wine
- 4 tablespoons of raisins
- 1 tablespoon of flour
- Olive oil
- Black pepper
- Chopped parsley

Recipe:
- Place on a tray of mud the tenderloin while you put the ovento 180 degrees.
- Peel and cut the onion into stripes.
- Place it around the tenderloin in the tray.
- Pour the chicken broth, a splash of white wine and other oil.
- Place the raisins.
- Sprinkle a little chopped parsley and pepper and tablespoon of flour in the broth.

- Enter it in the oven at 180 degrees for 25 minutes. You can prick the meat with a stick to make sure it is soft and cooked well.

- Remove the tenderloin from the pan of mud and on a cutting board, cut into slices about 1 cm.
- Serve and pour some sauce with raisins.


Bon appetit!