Honey and vermouth-roasted pork tenderloin with fig vinaigrette salad (Le filet de porc rôti au vermouth et au miel, sa salade à la vinaigrette de figue) from Cuisine Niçoise: Sun-Kissed Cooking from the French Riviera (page 151) by Hillary Davis

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red wine vinegar for sherry vinegar.

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