Pork Tenderloin With Thyme And Figs
Transport your taste buds to a realm of sophistication with this exquisite Pork Tenderloin with Red Wine and Fig Sauce recipe. The tender pork, infused with the flavors of red wine and sweet figs, is a culinary delight. A drizzle of rich fig and red wine reduction adds a luxurious finish to this dish. Perfect for a special dinner or a gathering, this recipe is sure to impress your guests with its harmonious blend of flavors.
— Constant Cookbook
Ingredients
- 12 dried mission figs, stemmed and halved
- 1 1/2 cups dry red wine
- 1 pork tenderloin, 1 to 1 1/4 lb.
- Salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 3 fresh thyme sprigs
- 1 Tbs. fig jam or honey
- 1 tsp. grated lemon zest
Instructions
- In a small saucepan over medium-high heat, combine the figs and wine. Bring to a boil, reduce the heat to low and simmer for 5 minutes. Remove from the heat and let stand for 15 minutes. Drain the figs, reserving the wine.
- Preheat an oven to 400°F.
- Pat the pork tenderloin dry with paper towels. Trim the fat and any silvery membrane. Season with salt and pepper.
- In an ovenproof fry pan over high heat, warm the olive oil. Add the pork and turn to brown on all sides, about 4 minutes total. Arrange the figs and thyme sprigs around the pork. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 15 to 20 minutes. Transfer the pork and figs to a platter, cover loosely with aluminum foil and let rest for 10 minutes.
- Add the reserved wine, the jam and lemon zest to the fry pan. Set over high heat and bring to a boil, stirring to scrape up the browned bits from the pan bottom, until the mixture is reduced to 1/2 cup, 4 to 5 minutes. Remove and discard the thyme sprigs.
- Cut the pork diagonally across the grain into slices 1/2 inch thick. Arrange the figs around the pork and spoon the sauce over both the pork and figs. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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