For The Love Of Port

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.

Kris Henderson wrote:
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!

Did you season the tenderloin before cooking?

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

Frederick Blais wrote: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.

Kris Henderson wrote:

Frederick Blais wrote: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

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!!

Glad it worked out well for you Frederick.

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.

Eric Menchen wrote: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.

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?

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