Seems like I’m really into pork lately. Particularly that lean one, the tenderloin. I’m so glad I have a stable of recipes I can turn to, to make this lean piece of meat tasty and delicious. This one is no exception.
Now some people think a tenderloin will serve just two people. I think it will serve closer to three people as long as you have other side dishes. Each tenderloin should weigh about a pound. If it’s smaller than that, obviously, it will serve fewer people. For this recipe, you’ll get about 9 slices (3/4 of an inch thick) from each tenderloin. The tapered end slices will be smaller, of course. So gauge the servings appropriately.
I do highly recommend using a meat thermometer for this – and remove the pork from the oven at 150°. The recipe indicates 155°, but I prefer it slightly pinker than that. Plus, it continues to cook while it rests the 5-10 minutes before slicing.
The sauce is what makes this dish. The Port wine adds a nice succulence to the taste. And the addition of Mission figs (dried) is just wonderful. Then you throw in the rosemary and cinnamon into it, and it just has this lovely rounded complexity of flavors going on. Rosemary is a very strong, pungent herb, but in this it seems to mellow somehow. Be sure to remove all the leaves from the sauce before blending it.
Although you can use cheap Port for this recipe, it’s not recommended. If, however, that’s all you have, be sure to use a less-sweet one (the recipe calls for Tawny). The other types will make the sauce overly sweet. If you don’t like figs, try dried cranberries instead.
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Pork Tenderloin with Fig & Port Sauce
Recipe By: Phillis Carey, cooking instructor
Servings: 5
NOTES: Highly recommend using a meat thermometer for this. Phillis recommends taking out the pork at 155. I prefer 150. Don’t be concerned that if it’s pink it may contain trichinosis. That little bug is killed at 137 degrees.
SAUCE:
2 1/2 cups Port wine — tawny, not too sweet
1 1/4 cups chicken broth
8 whole dried figs — black Mission, coarsely chopped [or cranberries]
2 sprigs fresh rosemary
2 whole cinnamon sticks
1 tablespoon honey salt and pepper to taste
3 tablespoons unsalted butter
1 cup chicken broth
PORK:
2 large pork tenderloin — 2 1/4 pounds total
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves — chopped
1 tablespoon salt
1 1/2 teaspoons fresh ground pepper
3 tablespoons parsley — chopped for garnish
1.SAUCE: combine port, broth, figs, rosemary, cinnamon sticks and honey in a medium saucepan.Bring to a boil and cook until reduced by half, about 30 minutes. Discard herb sprigs (yes, get all of those rosemary pieces out of there) and cinnamon sticks. Transfer to a blender and puree until smooth. Season sauce to taste with salt and pepper. The sauce can be made ahead one day.
2. PORK: Preheat oven to 400°. Trim tenderloins of all fat and silverskin. In a small bowl combine the olive oil, rosemary, salt and pepper. Rub all over the pork. Heat a large skillet over medium-high heat and brown pork well on all sides (4 of 5). Transfer pork to a parchment (or silpat) lined baking sheet and roast for 20 minutes or until internal temp reaches 150° degrees. Remove from oven, tent with foil and allow to rest for 5-10 minutes.
3. To the skillet with pork drippings, add the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pan. Continue to cook down to about 1/2 cup of broth. Add the reserved port sauce from above and stir to warm through. Remove from heat. Stir in the butter until melted, then place in pitcher to serve with the pork.
4. SERVING: Slice pork in about 3/4 inch slices (you’ll get about 9 slices per tenderloin), place on hot platter or plates and serve with sauce. Garnish with parsley.
Per Serving: 529 Calories; 17g Fat (36.3% calories from fat); 23g Protein; 43g Carbohydrate; 7g Dietary Fiber; 78mg Cholesterol; 1680mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.







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