2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper
Pork:
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
2 2 lb. pork tenderloins
For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper.
For the pork: Preheat the oven to 425 degrees F.
Heat a large sauté pan over high heat. Season the pork with rosemary, salt and pepper. Add 1 tablespoon canola oil to the pan. Add the tenderloins, one at a time to the pan and sauté until each side is brown and crispy. Remove from pan and place on a sheet tray. Finish cooking in the oven, 8 to 12 minutes or until a thermometer registers 140°.
Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 5 minutes. Using a large sharp knife, cut the pork crosswise into 1/4 inch slices. Arrange the pork slices on plates and drizzle the warm fig sauce around and serve immediately.
Serves 4 to 6.
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