author: Kitchen Sink Cooking Class-Peter Fontaine
directions: 'Preheat oven to 350F.


  Season pork with salt and pepper.  Sear tenderloins in a large, hot pan (one that
  is oven-proof) with a touch of oil.  Add sliced shallots and cook lightly, then
  deglaze the pan with port.  Add thyme and demi-glace.  Return pork loins and add
  water.  Bring to a simmer and add figs (if using dried ones…if using fresh add
  ½ amount now and half the last 5 min. of coking).  A little whole butter may be
  added to richen the sauce, if desired.  Put in oven for 20 min.  Remove tenderloins
  and reduce sauce.


  Note: also can try with prunes.'
ingredient_blocks:
- ingredients:
  - amount:
      alternatives: []
      range_: null
      units: Pork
      value: '2'
    name: Tenderloins, trimmed up well
    note: null
  - amount:
      alternatives: []
      range_: null
      units: lb.
      value: ½
    name: dried Mission Figs, cut in med. size pieces (or 1 Dz. Fresh figs cut in
      half)
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: '2'
    name: Port
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: '1'
    name: Demi Glace
    note: null
  - amount:
      alternatives: []
      range_: null
      units: and
      value: Salt
    name: Pepper to taste
    note: null
  - amount:
      alternatives: []
      range_: null
      units: Sprigs
      value: '2'
    name: fresh Thyme
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: '1'
    name: Water (or stock)
    note: null
  - amount:
      alternatives: []
      range_: null
      units: Shallots,
      value: '2'
    name: chopped
    note: null
  name: null
name: Braised Pork with Figs and Port
source: null
tags: null
url: null
yield_: 4 servings