Pork Tenderloin With Shallots and Fresh Figs

ready in: 40 minutes

1 (10-ounce) box couscous
3/4 teaspoon salt, divided, plus more to taste
2 tablespoons plus 1 teaspoon olive oil, divided
2 pork tenderloins, about 2 pounds
2 shallots, peeled and finely chopped
1 pound fresh black or green figs (or dried and soaked in hot water), halved lengthwise
1/2 cup each: dry riesling and chicken broth
1 tablespoon orange blossom honey, or other honey
1 teaspoon fresh thyme leaves

Cook the couscous in 2 cups water with 1/2 teaspoon of the salt and the 1 teaspoon olive oil following package directions; keep warm.

Meanwhile, heat remaining oil in a skillet over medium-high heat. Season the pork with remaining salt. Add to skillet and cook, turning, until browned on all sides, 8 minutes. Remove from skillet; keep warm.

Add the shallots. Cook until beginning to soften, 5 minutes. Add the figs, stirring into shallots, and oil to coat. Season with salt. Cook until beginning to soften. Add the wine, broth, honey and thyme. Stir to coat figs.

Return tenderloins to skillet; turn heat to medium. Spoon liquid over meat. Cook, basting pork with liquid occasionally, until just cooked through, 10 to 15 minutes. Remove from heat. Allow to rest, 5 minutes. Slice tenderloins into 1/4-inch slices. Serve over couscous, topped with the figs and shallots.

Makes 6 servings.

Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.