Pork Tenderloin with Fig Coulis

Ingredients (6-8 servings)

6 dried figs, stems removed
1/4 cup (50 ml) Port
8 tbspns (120 ml) unsalted butter, divided
3 tbspns (45 ml) water
3 lbs (1.5 kg) whole pork tenderloins
3 tbspns (45 ml) red wine vinegar
2 tbspns (30 ml) finely chopped shallots
1 1/2 cups (375 ml) whipping cream
Salt & freshly ground pepper to taste

 

Cut the figs into eighths and cover with the port. I used dried Mission Figs. Let marinate for one (1) hour.

In a saucepan, place two (2) tablespoons (30 ml) butter, water and figs with the port. Cover and simmer until figs are tender and most of the liquid has evaporated, about 15 to 20 minutes.

Puree the fig mixture in a food processor with two (2) tablespoons (30 ml) of butter.

In a large fry-pan, melt three (3) tablespoons (45 ml) butter. Add the pork tenderloin and brown on all sides. Place tenderloins in roasting pan and roast at 375 (F) (190C) for 18-25 minutes or until done.

Meanwhile, add vinegar, shallots and remaining one (1) tablespoon (15 ml) butter to drippings in the fry-pan. Bring to a boil, stirring constantly and scraping the brown bits from the bottom of the pan. Add the cream and cook until reduced by one-quarter.

Add the fig mixture and whisk. Season with salt & pepper.

To serve, slice the tenderloins and place on warm dinner plates. Nap the sauce along one side of the meat.

 

 

Our friend Margot Orr made this dish one evening. It remained in our minds as it was so good. Margot shared the recipe. An easy dish to prepare and everyone enjoyed the dish when we served the dish.