Pork Bavette with Mushrooms and Figs

Name: Pork Bavette with Mushrooms and Figs
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 500 g pork bavette (trimmed); 2 tbsp olive oil (divided); 1 tsp salt; 1/2 tsp black pepper (freshly ground); 200 g mushrooms (sliced); 6 fresh figs (quartered); 1 medium shallot (finely chopped); 1 clove garlic (minced); 1/2 cup dry white wine; 1/2 cup chicken broth (low sodium); 2 tbsp butter

55 min 4 servings Medium

All Recipes

Savoury pork bavette paired with earthy mushrooms and sweet figs, perfect for a gourmet meal.

Prep

20 min

Cook

30 min

Total

55 min

Servings

Difficulty

Medium

Pork bavette is a cut of meat that is both tender and flavourful, often overlooked for its more popular counterparts. This recipe combines the savoury taste of pork with the earthy notes of mushrooms and the subtle sweetness of figs, creating a dish that is both sophisticated and comforting. Originating from the French culinary tradition, this dish showcases the importance of balancing flavours and textures. The pork bavette, with its rich and juicy profile, is complemented by the umami of the mushrooms and the delicate sweetness of the figs, making it a perfect choice for a special dinner.

Instructions

Prepare the pork

Season the pork bavette with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Pro tip: Ensure your skillet is hot to achieve a good sear on the pork.

Sear the pork

Place the pork in the skillet and sear for about 4-5 minutes on each side until browned. The internal temperature should reach 145°F (63°C). Remove and let rest.

Pro tip: Use a meat thermometer to check the internal temperature.

Cook the vegetables

In the same skillet, add the remaining olive oil. Sauté the shallot and garlic until fragrant, about 2 minutes.

Pro tip: Stir frequently to prevent the garlic from burning.

Add mushrooms and figs

Add the mushrooms and figs to the skillet. Cook until the mushrooms are golden and tender, about 5 minutes.

Pro tip: If the pan becomes dry, add a splash more oil or broth.

Deglaze the skillet

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.

Pro tip: This step adds depth to the sauce by incorporating caramelized flavours.

Finish the sauce

Add the chicken broth and bring to a simmer. Stir in the butter until melted and combined.

Pro tip: Taste and adjust seasoning as needed.

Slice and serve

Slice the pork against the grain and serve with the mushroom and fig sauce drizzled over the top.

Pro tip: Slicing against the grain ensures tender bites.

💡

Tips & Tricks

Choose fresh figs for a naturally sweet taste.
Use a meat thermometer to ensure your pork is cooked safely.
Let the pork rest before slicing to retain its juices.
Deglaze the pan with wine for extra depth of flavour.

Frequently Asked Questions

What is bavette de porc?

Bavette de porc is a tender cut of pork, similar to flank steak in texture, known for its rich flavour.

How do you cook pork bavette?

Pork bavette should be seared on each side until browned and cooked to an internal temperature of 145°F (63°C).

Can I substitute dried figs?

Yes, if fresh figs are unavailable, you can use dried figs. Soak them in warm water to soften before cooking.

What wine pairs well with this dish?

A Pinot Noir or a light Merlot pairs well with the earthy and sweet notes of this dish.

How long should I let the pork rest?

Let the pork rest for about 5 minutes after cooking to allow the juices to redistribute.

Serving Suggestions

Serve this Pork Bavette with Mushrooms and Figs alongside a creamy mashed potato or a simple green salad for a balanced meal. A glass of red wine, such as Pinot Noir, pairs beautifully with the earthy and sweet notes of the dish. This dish can be prepared ahead of time by marinating the pork overnight, allowing the flavours to deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the tender texture of the pork.

Nutrition per serving

450

Calories

30g

Protein

25g

Fat

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