Pan-Roasted Pork Tenderloin with Fig-and-Wine Sauce

Fresh figs are supple, savory, and great for making sauces. Add dry red wine and sweeten it up with a little brown sugar and cinnamon, and turn a simple pan-roasted pork tenderloin into an extra-special, flavor-loaded dinner. 'Nuff said.

Serves 4

Ingredients

• 4 large, soft figs (about 6 oz), coarsely chopped
• 1/2 cup dry red wine
• 3 tsp brown sugar
• 1/4 tsp ground cinnamon
• sea salt
• freshly ground black pepper
• 1/4 cup water
• 1 tbsp olive oil
• 1-1/4-lb pork tenderloin

Fresh Figs

Preparation

1. Preheat the oven to 400° F.
2. Heat a large, cast-iron (or other ovenproof) skillet over medium heat and add the olive oil, swirling to coat. Season the pork tenderloin with salt and pepper and sear, turning until browned on all sides, 8-9 minutes total.
3. Place the skillet in the oven and roast until just cooked through but still pink in the middle, 16-18 minutes, depending on size.

Tenderloin Beginning to Cook

After Turning

1. Meanwhile, place the figs, wine, brown sugar, and cinnamon in a small food processor. Puree until creamy (about the consistency of apple sauce). Transfer the mixture to a small skillet or saucepan and season with salt and pepper.
2. Stir in the water and bring to a light simmer over medium-low heat. Reduce the heat to low and cook until the wine flavor mellows and the sauce is slightly reduced, 20 minutes. Cover and keep warm.

Pureed Ingredients

Sauce Beginning to Cook

Cooked Sauce

1. Remove the pork from the oven and transfer to a cutting board. Let rest 5 minutes before slicing.

Rested and Sliced

Serve the pork with the fig-wine sauce spooned on top.

Pan-Roasted Pork Tenderloin with Fig-and-Wine Sauce