A few weeks ago, I
stole borrowed some of my mother's back issues of Everyday Food magazine. I love to cook, although I haven't done much cooking since John was born. Armed with mother's my mags, I was ready to get back in the kitchen!
I found a really yummy recipe in the October 2008 issue for Boneless Pork Loin with Figs and Port Sauce:
Figs are currently in season, and were available from my organic co-op last week. Since I new I had a fig recipe, I bought some. Now prior to this my only experience with a fig was the non-cookie goodness of a newton.
They are tasty too! I tried one raw and while I don't think it is going to become my new favorite snack food, it was good. Very mild and not too sweet.
The recipe was really easy but it comes out looking so impressive and tasting even better! I don't have a picture of my dinner, because it was eaten too fast for a photo opp.
So, if you have never tried a fig, I recommend taking advantage of this tasty seasonal treat! As Julia Child would say, "Bon Appetit!"
Here is the recipe directly from the Everyday Food website:Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Prep: 20 minutes Total: 50 minutes
1 tablespoon olive oil
1 1/2 pounds boneless pork loin
Coarse salt and ground pepper
1 shallot, diced
1 tablespoon all-purpose flour
1 cup port wine
1/2 pound ripe fresh figs (about 8), stemmed and halved
Preheat oven to 450 degrees. In a medium ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; brown on all sides, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Transfer skillet to oven, and continue to cook until an instant-read thermometer inserted into thickest part of pork registers 145 degrees, 25 to 35 minutes. Transfer pork to a plate; tent loosely with aluminum foil (reserve skillet).
Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes. Add flour; cook, stirring, 30 seconds. Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Add figs; cook until warmed through, about 1 minute (adjust consistency of sauce with water if needed). Slice pork, and serve with figs and port sauce.
First published: October 2008