Sharpie's Roasted Pork Tenderloin with Fig Sauce

So I finally made the pork tenderloin. I did get home a bit later than expected (yet again) and as a result, felt like my pork preparation was 'rushed'. The pork would have been better if I took my time. I really do believe that sometimes you get out of a dish exactly what you put in.

I also gained a new appreciation for sauciers... I do not have the patience to make a sauce which is why you won't usually find me making them. In this case, the sauce was easy to make and certainly worth the effort.

Regardless, this dish was a hit and thanks to the Sharpie's for passing it along.

Fig Sauce:
2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh Rosemary
2 cinnamon sticks
1 tablespoon honey
2 tablespoons unsalted butter, cut into pieces
1/4 teaspoons salt
1/4 teaspoons freshly ground black pepper

Pork:
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1 4 to 4 1/2 pound boneless pork loin
1 cup low-sodium chicken broth

For the Sauce:
In medium-size saucepan, combine port, chicken broth, figs, rosemary, cinnamon, and honey. Boil over medium-high heat until reduced by half, about 30 minutes. Discard rosemary springs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter, salt and pepper (Sauce can be made 1 day ahead).

For the Pork:
Preheat oven to 425 degrees F. Stir oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in small bowl to blend. Place pork in heavy, flame proof roasting pan. Spread oil mixture over the port to coat completely. Roast, turning pork every 15 minutes to ensure even browning, until thermometer read 145 degrees F (about 45 minutes).

Transfer pork to a cutting board and tent with foil to keep warm. Let pork rest for 15 minutes. Meanwhile, place the roasting pan over medium heat and stir in chicken broth, scrapping the bottom of the pan to remove any browned bits. Bring pan juices to a simmer. Season with more salt and pepper to taste.

Using large knife, cut the pork crosswise into 1/4 inch thick slices. Arrange pork on plates, spoon jus over. Drizzle the warm fig sauce around and serve immediately.

Mustard-Crusted Pork with Carrots and Lentils

There are times when I am very impressed with my culinary prowess. Okay, it's just me putting a few spins on a recipe created by someone else, but I do get excited when that recipe exceeds my expectations and I can add it to my repertoire. This happened this evening when I tried a recipe in the November issue of Gourmet magazine for mustard-crusted pork with carrots and lentils.

The recipe is pasted below and I did make a few minor adjustments. First, I substituted cooking spray when roasting the carrots and as a result, needed some more liquid when adding the pork loin to the roasting pan, so I added a bit of chicken broth.

I also used dried lentils, therefore, had to use a lot of chicken broth to get the lentils to the perfect consistency. I also cooked the lentils in the pan used to sear the pork. I'm sure purists may say this is a cross-contamination no-no but I was feeling adventurous and it added some additional flavor to the lentils. If you are in a time crunch, you might want to use canned lentils, as outlined below. I also jacked up the seasonings all around.

1 pound pre-cut fresh carrot sticks

5 1/2 tablespoons olive oil, divided

1 (1 1/4-pound) pork tenderloin

2 tablespoons Dijon mustard, divided

1/4 cup fine dry bread crumbs

2 garlic cloves, smashed

2 fresh thyme sprigs

2 (15-ounce) cans lentils, rinsed and drained

2/3 cup reduced-sodium chicken broth

Preheat oven to 425°F with rack in middle.Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.

Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total. Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust. Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145°F, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).

While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.

This is a hearty, sophisticated but easy meal that can be prepared in a flash for a weeknight meal. I enjoyed my meal with a medium bodied glass of Duo Mythique, a syrah grenache blend which really brought out the earthiness of the lentils and carrots. Magnifique!