Roasted Pork Loinwith Fig Cabernet Sauce

Fig-Cabernet Sauce

INGREDIENTS

½ cup Cabernet vinegar
¼ cup pure maple syrup
8 dried Black Mission figs, diced
2 tablespoons olive oil
1 tablespoon unsalted butter
3 shallots, coarsely chopped
1 cup Cabernet wine
4 cups homemade chicken stock
3 sprigs fresh thyme
2 teaspoons honey
2 tablespoons chopped fresh flat leaf parsley

INSTRUCTIONS

Bring the vinegar and maple syrup to a simmer in a small saucepan, stir in the figs, turn off the heat and let the figs macerate while you prepare the sauce.

Heat the oil and butter in a medium saucepan over medium heat. Add the shallots and cook until lightly golden brown, 4 to 5 minutes. Increase the heat to high, add the wine and cook until reduced by half. Add the chicken stock, bring to a boil and cook until reduced by half. Strain the mixture into a small saucepan, return to the heat and cook until reduced by half, stir in the honey. Drain the figs, add to the sauce with the parsley and season with salt and pepper to taste.

Roasted Pork Loin

INGREDIENTS

3 tablespoons canola oil
2 lbs pork tenderloin
Salt and coarsely ground black pepper
Fresh thyme sprigs

INSTRUCTIONS

Preheat oven to 425 degrees F.

Heat the oil in a large ovenproof sauté pan over high heat until it begins to shimmer.

Season the pork on both sides with salt and pepper. Place the pork in the pan and cook on each side until golden brown, about 1 ½ minutes per side. Transfer the pan to the oven and continue cooking until an instant read thermometer inserted into the center of each tenderloin registers 145 degrees F. Remove to a cutting board, loosely tent with foil and let rest 5 minutes. Slice into 1-inch thick slices. Arrange 3 slices on 4 large dinner plates and spoon some of the sauce over each slice. Garnish with fresh thyme sprigs