1 1-lb. unseasoned pork tenderloin 1 1/2 tablespoons olive oil 1 tablespoon butter 1/4 cup minced shallots 3 TBSP balsamic vinegar 1 cup beef stock 6 fresh ripe figs, quartered 1 TBSP fresh minced mint leaves 1/2 cup whipping cream Sea Salt Fresh ground pepper
Season pork generously with olive oil, salt, pepper and minced mint leaves. Let it marinate 2 hours at least. Heat grill to medium high. Grill pork tenderloin on all sides making for a total of about 20-25 minutes.
While pork is grilling, melt 1 TBSP butter in skillet over medium-high heat. Add shallots and sautee until tender, about 2 minutes. Add 2 TBSP vinegar. Simmer until vinegar evaporates, about 1 minute. Add beef stock. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper.
This recipe has a nice sweet and savory thing going on. The pork will have plenty of salt from the pork, stock and seasoning. The shallots and reduced balsamic give you sweetness and a little bitter (although you could add more to the bitter taste category).
The Spann Vineyard MoZin is a Chéz Bakas favorite (and was served at our wedding). I love this wine each vintage because the Spann's have created a unique blend of Zinfandel, Mourvédre and Petite Sirah. Some vintages even have a little Cargignan. MoZin is a surprisingly easy wine to pair with food. In this case, the well-balanced MoZin has the same intensity of flavor as the Balsamic, Figs and Pork. The flavors marry well together on your sweet, sour, bitter and salt taste regions. Enjoy!