Pork works well with many kinds of fruit, including figs. Keep fresh figs in the refrigerator and use within a day or so. This recipe calls for roasting an extra pork loin to use in making two quick dishes on the following page.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 450°F. In a medium ovenproof skillet, heat oil over medium-high. Pat pork dry with paper towels. Generously season pork all over with salt and pepper; cook until brown on all sides, turning as needed, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
Step 2
Transfer skillet to oven, and continue to cook pork until an instant-read thermometer inserted in thickest part registers 145°F, 25 to 35 minutes. Transfer pork to a plate; cover loosely with aluminum foil (internal temperature will rise about 5 degrees as it sits).
Step 3
Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes. Add flour; cook, stirring, 30 seconds. Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Add figs; cook until warmed through, about 1 minute (add a little water, if needed, to thin sauce). Slice pork, and serve with figs and port sauce.
Storing Leftovers
Step 4
Let pork loin cool completely before covering tightly and refrigerating, up to 3 days. Slice or chop when ready to use.
