Pork Tenderloin with Port and Fig Sauce

[Kris Henderson]

For dinner tonight, I cooked a pork tenderloin and accompanied it with a Port and fig sauce. It turned out quite tasty. Here's the recipe.

1. Brown a pork tenderloin on all sides in a cast iron skillet
2. Bake in oven until a temperature of 140 to 145 is reached
3. Remove tenderloin from skillet and keep warm
4. Add 1 or 2 tablespoons of oil to the skillet and saute shallots until translucent
5. Add 1 tablespoon of flour and cook for a minute or two longer
6. Add 1 cup of Ruby Port and simmer until thickened
7. Add quartered figs and cook for a minute longer until warmed through
8. Slice the tenderloin into medalions and spoon the sauce over them
9. Enjoy!

I used a Porto Rocha Fine Ruby Port for the sauce which did a fabulous job. I would have liked to drink a good Vintage or LBV with dinner but I didn't have any handy so I had a glass of the Porto Rocha Ruby which was a good pairing. The Ruby Port has good color with a reticent nose of red fruits and alcohol. Medium weight and on the dry side for a Port. Low tannins with moderate acidity and a warm finish. Simple but good for what it is.

Finishing up with some Michel Cluizel 72% Cacao chocolates and it's been a very satisfying evening.

[Frederick Blais]

Finishing up with some Michel Cluizel 72% Cacao chocolates and it's been a very satisfying evening.

Michel Cluizel!! Now we're talking! Have you tried his 1er Cru Plantation? I'm having the Saint-Domingue at the moment and its pure joy!

[Moses Botbol]

Did you season the tenderloin before cooking?

[Kris Henderson]

I seasoned the tenderloin with some salt and pepper before browning in the skillet then seasoned the sauce with salt and pepper to taste.

[Kris Henderson]

Michel Cluizel!! Now we're talking! Have you tried his 1er Cru Plantation? I'm having the Saint-Domingue at the moment and its pure joy!

I don't think I've tried the Saint-Domingue but I have had some of the 1er Cru Plantations before. They're quite good. I have a little bit of the "Los Ancones" at 67% which is also very good.

[Frederick Blais]

Michel Cluizel!! Now we're talking! Have you tried his 1er Cru Plantation? I'm having the Saint-Domingue at the moment and its pure joy!

I don't think I've tried the Saint-Domingue but I have had some of the 1er Cru Plantations before. They're quite good. I have a little bit of the "Los Ancones" at 67% which is also very good.

Los Ancones is the name of the plantation from Saint-Domingue

[Frederick Blais]

I did try the recipe tonight. It was very good and easy to make, that's the kind of food I like to cook, thank you!!

[Kris Henderson]

Glad it worked out well for you Frederick.

[Eric Menchen]

I'm guessing two shallots and maybe six to eight whole figs before quartering. How does that sound Kris? I plan on making this tonight.

[Frederick Blais]

I'm guessing two shallots and maybe six to eight whole figs before quartering. How does that sound Kris? I plan on making this tonight.

I had 8 people to serve and used 3 figs, 3 shallots. I did put a bit more oil and about the same amount of Port. I thickens very fast.

On the tender loin, before putting it in the oven, I've added 1 piece of rosemary on each to infuse subtle flavours.

[Kris Henderson]

Hi Eric, There's a lot of leeway in this recipe. Most steps, just do it to taste and what looks good. Two shallots would be just fine, I actually used about 1/4 cup of chopped onion. 8 figs might be a bit much but if you love figs, go for it.

I see you were going to make this tonight so I'm probably too late but Frederick did give good advice. How did it turn out?

[Eric Menchen]

I cut the recipe in half, used one shallot and about 1/4 cup figs. Less figs would have been fine (better?), but all was well. Very tasty indeed. I used Noval Fine Ruby. Mmmmm. No fancy chocolates afterwards, just the grocery store endangered species stuff (72 or 80%). But I'll be at the Great American Beer Festival this week and will probably bring home some Askinosie if I don't eat too many of their free samples. That's my favorite straight up chocolate. With flavors, Joël Durand.

Thanks for the recipe and inspiration!

-Eric