Pork Tenderloin With Shallots and Fresh Figs
Use black or green figs, as you like. If substituting dried figs, soak first in hot water to soften. Complete the meal with steamed broccoli or another green vegetable. Frozen squash puree takes just a few minutes to cook, and would add lovely flavor and texture to the plate.
1 (10-ounce) box couscous
2 tablespoons olive oil
2 pork tenderloins, about 2 pounds
2 shallots, finely chopped
1 pound fresh figs (or dried), halved lengthwise
1/2 cup each dry riesling and chicken broth
1 tablespoon orange blossom or other honey
1 teaspoon fresh thyme leaves
Prepare the couscous following package directions; keep warm.
Meanwhile, heat the oil in a skillet over medium-high heat. Season the pork with salt. Add to the skillet; cook, turning, until browned on all sides, 8 minutes. Remove from skillet; keep warm.
Add the shallots to the pan. Cook until beginning to soften, 5 minutes. Add the figs, stirring into the shallots and oil to coat. Season with salt. Cook until beginning to soften. Add wine, broth, honey and thyme. Stir to coat the figs.
4. Return tenderloins to skillet; turn heat to medium. Spoon the liquid over the meat. Cook, basting the pork with the liquid occasionally, until just cooked through, 10 to 15 minutes. Remove from the heat. Allow to rest, 5 minutes. Cut tenderloins into 1/4-inch slices. Serve over couscous, topped with the figs and shallots. Makes 6 servings.
Per serving: 495 calories, 15 g fat, 4 g saturated fat, 103 mg cholesterol, 49 g carbohydrates, 40 g protein, 368 mg sodium, 3 g fiber.