Ciao Chow Linda

Pork Tenderloin with Figs and Olives

Author: inspired by Marie of Proud Italian Cook

Ingredients

• 1 pork tenderloin, 1 to 1 1/2 pounds

• 1 dozen ripe figs, cut in half lengthwise

• 1 large red onion, sectioned in pieces

• about 1/2 cup green and black olives

• MARINADE FOR THE PORK

• 2 tablespoons fig preserves

• 2 tablespoons grainy mustard

• 1 large garlic clove

• 1 tablespoon each minced rosemary and thyme

• salt, pepper

• POACHING LIQUID FOR FIGS

• 1/2 cup port wine and 1/2 cup water

• 1/4 cup honey

• 1/4 cup fig preserves

• 1 cinnamon stick

Instructions

1. Place the port wine, water, honey, fig preserves and cinnamon stick in a saucepan and bring to a boil.

2. Reduce the heat, add the figs and poach gently for about five minutes to soften and imbue the figs with more flavor.

3. Mix the marinade ingredients together and smear over the pork in the roasting pan.

4. Let the pork sit at room temperature with the marinade for about 1/2 hour.

5. Fan out the onion sections around the pork, and also scatter the olives and drained figs in the pan.

6. Spoon a little of the poaching liquid on the roast and place in a 425 degree oven for about 20-30 minutes or until a thermometer reads 145 degrees.

7. Remove from the oven and cover with aluminum foil and let it rest 5-10 minutes.

8. If the poaching liquid is not thick enough to your liking, reduce over high heat for a bit.

9. Slice the roast and ladle some of the poaching liquid on top before serving.