Pork with Fig and Merlot Sauce
- Created By: Ty
- Inspired By: Hercules claiming that there's "lots of good food" at Bacchus's Cavern. 1.19 - The Lure of the Lyre
- Yield: 4 servings
- 1 tablespoon olive oil
- 1 1/2 pounds boneless pork loin
- Coarse salt and ground pepper
- 1 shallot, diced
- 1 tablespoon all-purpose flour
- 1 cup port wine
- 1/2 pound ripe fresh figs (about 8), stemmed and halved
- Preheat oven to 450 degrees.
- In a medium ovenproof skillet, heat oil over medium-high.
- Generously season pork with salt and pepper; brown on all sides, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
- Transfer skillet to oven, and continue to cook until an instant-read thermometer inserted into thickest part of pork registers 145 degrees, 25 to 35 minutes.
- Transfer pork to a plate; tent loosely with aluminum foil (reserve skillet).
- Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes.
- Add flour; cook, stirring, 30 seconds. Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes.
- Add figs; cook until warmed through, about 1 minute (adjust consistency of sauce with water if needed).
- Slice pork, and serve with figs and port sauce.