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PORK TENDERLOIN STUFFED WITH FRESH FIGS AND THYME
3/4 pound fresh ripe figs (use black figs for a dark sauce)
1 teaspoon kosher or coarse sea salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cumin
2 tablespoons minced fresh thyme leaves
1 garlic clove, minced
1 tablespoon paprika
1/8 teaspoon cayenne
2 pork tenderloins, each about 1 to 1.25 pounds
1 tablespoon extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
Preheat oven to 375°.
Cut 3 figs into large dice and set aside, coarsely chop the remainder figs and set them aside.
Mix together seasonings. Sprinkle 1 tbsp over chopped figs, toss and set aside. Rub pork loins all over with remaining spice mixture. Put 1 tenderloin flat-side up on a work surface. Spread the seasoned figs to within 1/4 inch of the edges, then put the other tenderloin on top of stuffing. Tie together with kitchen string to make a roast.
Heat olive oil in an ovenproof skillet over medium-high heat and when hot, add roast and sear to brown on both sides (3 to 4 minutes each).
Move roast and pan to oven, roast for about 15 minutes, then add 1/4 to 1/3 cup water. Turn, and continue to roast until done to your taste, remove to a platter and cover lightly with foil to keep warm.
Put roasting pan back on stove over high heat, add 1/2 cup water to deglaze, stir in vinegar and 1/4 cup water. Reduce heat to medium, and let simmer and thicken until reduced to about 3/4 cup (3 to 5 minutes).
While sauce is simmering, carve roast (remove one string at a time) into 1 inch thick slices, reserving juice. Arrange slices overlapping on a platter and pour collected juices into sauce, add reserved diced figs to sauce and simmer until warmed through. Drizzle a little sauce down center of slices and serve the remainder on the side. Serves 6 to 8
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