Ingredients:
2 lbs pork tenderloins
12 dried black figs, approximately
1 cup marsala wine or 1 cup dark port wine ( with a drap of Honey)
1/2 cup boiling onions
2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon ground black pepper
3/4 teaspoon allspice
1 tablespoon sweet butter (optional)
Directions:
Soak the Figs in the Marsala at least an hour.
Put the Boiler Onions in warm water 20 min, skin cut off the root and stem,cut a X in the bottom.
Mix 1 TBS Oil, Salt, Pepper,& Allspice then rub the Pork let it stand half an hour.
Sear the rubbed pork in the rest of the oil.
Put everything but the butter in a coverable roasting pan.
Roast covered at 325F for an hour.
Uncover, drop the oven to 275F and continue roasting to an internal temp of 145F.
If you want a higher temp for safety do so but I feel 145F plus the 5+ rise after removal is sufficient.
Remove the meat to a plate.
Remove the most solid of the Figs and onions.
Put the liquid in a pot and degrease, I use paper towels.
Chech the seasoning.
Whisk in the butter to the hot liquid, I use my hand blender.
Slice and enjoy, figs and onions on the side.
Servings: 6
Time preparation: 60 min.
Time total: 150 min.