Pork Tenderloin

• 4 california black figs, cut in 4 pieces
• 4 tablespoons port wine
• 7 tablespoons unsalted butter
• 4 pork tenderloin (about 6 ounces each)
• 2 tablespoons red wine vinegar
• 1 -2 shallot, depending on size
• 8 ounces cream, 35%

1. Marinate figs in port wine for 45 minutes.
2. In a small saucepan, add the figs and juice with salt to taste and simmer over low heat, uncovered, for 25 minutes.
3. Add 2 tablespoons of butter and mix into a puree.
4. Set aside.
5. Cut the tenderloin into 1- 1/2-inch strips.
6. With the palm of your hand, press down to 1 inch.
7. In 3 tablespoons of butter, cook 2 minutes on each side at medium high heat.
8. Keep warm in oven at 175F.
9. In same frying pan, cook the chopped shallots; deglaze with red vinegar until dry.
10. Add the cream and meat juice.
11. Cool 2-3 minutes and add the fig puree.
12. Mix well, reheat the tenderloin in sauce, and serve.

california black figs, port wine, unsalted butter, pork tenderloin, red wine vinegar, shallot, cream

Taken from www.food.com/recipe/pork-tenderloin-27701 (may not work)