1 author: Kitchen Sink Cooking Class-Peter Fontaine
2 directions: 'Preheat oven to 350F.
5 Season pork with salt and pepper. Sear tenderloins in a large, hot pan (one that
6 is oven-proof) with a touch of oil. Add sliced shallots and cook lightly, then
7 deglaze the pan with port. Add thyme and demi-glace. Return pork loins and add
8 water. Bring to a simmer and add figs (if using dried ones…if using fresh add
9 ½ amount now and half the last 5 min. of coking). A little whole butter may be
10 added to richen the sauce, if desired. Put in oven for 20 min. Remove tenderloins
14 Note: also can try with prunes.'
22 name: Tenderloins, trimmed up well
29 name: dried Mission Figs, cut in med. size pieces (or 1 Dz. Fresh figs cut in
65 name: Water (or stock)
75 name: Braised Pork with Figs and Port