Fresh figs have a fleeting season, never so fleeting as once you get them home. It seems they are not quite ripe one day, then moldy the next.
That’s an exaggeration, of course, but I have learned to use them fast when they become a bit soft and begin weeping little tears of syrupy liquid.
This dish does just that, pairing figs with pork tenderloin — sweet with savory, one of my favorite ways to cook with fruit. The tenderloins cook up quickly, making them a great weeknight choice. Pork chops would work as well, as would chicken.
Honey adds a touch more sweetness and aroma. This is a time to use any specialty honey you might have in the cupboard, such as tupelo, wildflower or orange blossom, for the interesting flavor it would impart.