Advertisements
  • Subscribe For Free!

    Get my monthly email newsletter that includes all recent posts SIGN UP HERE!

    Or Bookmark Bay Area Foodie
  • Still Hungry?

    See my 300+ reviews on
    Yelp Bay Area Foodie
    Latest: Lyfe Kitchen (Palo Alto),The Melt (Palo Alto), Patxi's Chicago Pizza (Campbell)
  • $15 OFF COUPON

  • Leftovers (Archives)

  • Popular Entrees

  • About Me

    © 2008-2017 Nicole (a.k.a. Bay Area Foodie)
    =

Pork Tenderloin with Figs and Port Sauce

pork&figs
We got a box of figs in our produce shipment and I had no idea what to do with them. We had never cooked with figs. I ended up winging it because I couldn’t find one recipe that had everything I wanted. First I slathered a pork loin with evoo, salt, pepper and fresh rosemary and thyme. Mike then threw it on the grill and did his thing. Meanwhile, I made a fig sauce using a Martha Stewart recipe I found online (below). I was low on port so I used 1/2 port & 1/2 red wine. It was not overly sweet so I added a little sugar. The sauce came together easily. It was thick, closer to a glaze. I could have thinned it out with some water but I liked the consistency. It was a wonderful complement to the pork.

Recipe link

Advertisements

One Response

  1. Figs and port are a great combo, I’ve made a similar sauce using a giada de laurentiis recipe. Your photo looks delicious!

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: