As everyone knows by know, I love for pork! No matter how it's cooked or served, i will always choose pork over any other meats. Now when pork is slowly cooked with figs and balsamic, a couple of chopped shallots and delicious port wine, my heart and stomach truly smiles.
I love serving pork with risotto and with this dish i made a Roasted Cauliflower and Leek Risotto that was perfectly paired with the fig sauce and a glass of Chianti.
1 small Pork Tenderloin (about 2lbs)
salt and pepper to taste
1 tablespoon dry thyme
2 tablespoons olive oil
2 shallots, chopped
1 cup dry mission figs, roughly chopped
1 cup balsamic vinegar
1 cup water
1/4 cup of port wine
2 tablespoons honey
Rub tenderloin with salt, pepper and thyme.
Preheat oven to 425F.
Heat olive oil in a heavy bottomed pan, dutch oven is best. Add shallots and cook for 2-3 minutes. Add pork and cook on all sides until browned.
In a large bowl whisk together figs, balsamic, water, honey and port.
Add to pork, cover and cook in preheated oven for 25 minutes , turning once half way thru the cooking time. When cooked, remove from sauce and let it rest on a cutting board for 10 minutes. While the pork is resting reduce the sauce by half. Slice pork and place back in sauce. Serve hot on top of risotto, noodles or sauteed kale.