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.