I wanted to make a sauce using the fresh Black Mission figs we have & figured a pork tenderloin would be the perfect vehicle for it. It's been so long since we've had a tenderloin & I don't know why. We love grilling & roasting tenderloins as they cook quickly & there is so much you can do with them flavor-wise.
This time we kept the pork simple with just some salt & pepper & grilled it until perfectly done because we knew the sauce would have a lot of flavor. I have to say I am really lucky because Matt know his way around cooking meat perfectly. I tend to worry about meat being cooked enough & end up over cooking it. Anyway...
This sauce was a wonderful compliment to pork: slightly sweet, slightly tart & very figgy. It was super simple to make & I think made for a "good-enough-for-company" presentation. Don't leave the thyme out of this sauce; I was surprised that such a small amount made such a big difference in the final flavor.
1 T salted butter
1/4 c chopped red onion
6 fresh ripe Black Mission Figs, stems removed, chopped
1 T honey
1/4 c red wine
2 T balsamic vinegar
salt & pepper
1 t fresh thyme leaves or 1/2 t dried
Melt the butter in a small saucepan over medium-high heat. Add the onions & sauté until soft & translucent. Add the figs & cook a minute of two to start breaking up. Stir in the honey, wine & vinegar. Season with a little salt & pepper. Bring to a boil. Reduce heat & let simmer uncovered for about 10 - 15 minutes until reduced & thickened. Add the thyme leaves & check seasoning for salt. Serve warm over pork tenderloin or maybe some pork chops.
Makes about 1 cup (enough for 4 servings)
We had some leftover & I'm looking forward to using it as a spread on a ham & cheese sandwich for lunch today. Can you believe we are down to less than one flat of fresh figs already? Have you entered to win your bounty of figs from the CA Fig Advisory Board yet?
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