I saw they had fresh figs at the supermarket last week and they looked really good, I am not a big fan of figs by themselves, but I do think they can make a lovely addition to a sauce. I made this one and served it with pork on a sweet potato mash, it turned out really well. The pork weight is enough for three just up the weight for 4, the sauce amount should be enough for 4 servings.
Ingredients
650g Pork tenderloin
1 Tablespoons fresh rosemary, chopped finely
2 Tablespoons olive oil
Sauce
1 Cup port
175ml Water
4 Fresh figs, chopped finely
11/2 Teaspoons chicken stock granules
2 Rosemary sprigs
2 Cinnamon sticks
2 Tablespoons honey
4x1cm cubes of butter
Method
1. Mix rosemary and oil in a bowl, rub into pork loin, place pork in an oven proof dish and cook in pre-heated oven 180 degrees Celsius for about 40 Min’s or until pork is cooked through.
Sauce
1. Combine water and port in a saucepan, bring to the boil, turn down heat slightly and cook 15 Min’s to reduce liquid slightly,
2. Add all the remaining ingredients except the butter and simmer for a further 15 Min’s, remove rosemary sprigs and cinnamon sticks, blend with until smooth.
3. Add butter stir until melted, serve sauce over pork.
Serves 3
All photos taken by me unless otherwise stated.
