A dish that is savory, earthy and sweet calls for a wine that can also hit those notes, or at least most of them. Spanish rioja, a lush dark Italian red blend or French gamay will cover the bases nicely, each offering ripe fruit plus balancing savory and herbal notes.
Couscous is a small grainlike pasta that cooks in about 5 minutes. Look for it near the rice at the supermarket.
Fresh figs can be substituted for dried when available.
Pork Tenderloin With Shallots and Figs
2 tablespoons olive oil
1 small pork tenderloin
Salt
1 shallot, finely chopped
1/2 pound dried figs, halved or quartered lengthwise
1/4 cup Riesling
1 1/4 cups chicken broth, divided use
1 to 2 teaspoons honey
1/2 teaspoon fresh thyme
2 teaspoons butter
3/4 cup uncooked couscous
Heat the 2 tablespoons olive oil in a skillet over medium-high heat. Season pork tenderloin with salt. Cook, turning, until browned, 8 minutes. Remove from skillet; keep warm. Add the chopped shallot and figs. Season with salt. Cook until shallot and figs are beginning to soften. Stir in Riesling and 1/4 cup of the chicken broth, the honey and thyme, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Return tenderloin to skillet. Cook, basting pork with the liquid occasionally, until pork reaches 145 to 155 degrees, 10 to 20 minutes. Let pork rest 5 minutes before slicing.
Meanwhile, in a medium saucepan, heat the remaining cup of broth and the butter until just boiling.
Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous lightly with a fork before serving.
Serve pork and figs over couscous.
Makes 2 servings.
Recipe adapted from Joe Gray
Food on 01/10/2018