Try this Pork Tenderloins with Figs recipe
- Carbohydrate 18.3998394289145 g
- Cholesterol 186.083333333333 mg
- Fat 22.7002928521491 g
- Fiber 2.20964444381737 g
- Protein 54.6157990041806 g
- Saturated Fat 6.59666834817773 g
- Serving Size 1 1 Serving (379g)
- Sodium 161.151334505595 mg
- Sugar 16.1901949850971 g
- Trans Fat 2.09221239629084 g
- Calories 516 calories
Step-by-step
- Heat olive oil in a skillet over medium-high heat.
- Season pork tenderloins with salt.
- Cook, turning, until browned, 8 minutes.
- Remove from skillet; keep warm.
- Add shallots, finely chopped, and add fresh or dried figs, halved lengthwise.
- Season with salt.
- Cook until beginning to soften.
- Stir in Riesling and chicken broth, honey, and fresh thyme.
- Return tenderloins to skillet.
- Cook, basting port with the liquid occasionally, until just cooked through, 10-15 minutes.
- Serve over couscous.
- Makes 6 servings.
Riesling does the heaviest lifting in this pan sauce, bringing acidity that cuts through the natural sweetness of figs and honey while deglazing browned meat fond from the skillet base.
- Slice leftover cold pork paper-thin on day two and fold it into warm grains or bitter greens, because reheated whole tenderloin dries out quickly.
- Verify pork doneness by pressing the center; it should feel moderately firm with a slight spring, indicating an internal temperature around 145 degrees Fahrenheit.
- Simmer the Riesling and chicken broth until reduced by half before returning the meat, concentrating the pan liquids for better cling.
- Substitute dry vermouth at a 1:1 ratio if Riesling is unavailable, keeping the essential acidic backbone intact.
Store leftover meat and fruit submerged in their pan juices within an airtight container for up to three days. Reheat gently on the stovetop over low heat with a splash of broth to loosen the sauce.
