Pork Tenderloin

Directions

1. 1
   Marinate figs in port wine for 45 minutes.
2. 2
   In a small saucepan, add the figs and juice with salt to taste and simmer over low heat, uncovered, for 25 minutes.
3. 3
   Add 2 tablespoons of butter and mix into a puree.
4. 4
   Set aside.
5. 5
   Cut the tenderloin into 1- 1/2-inch strips.
6. 6
   With the palm of your hand, press down to 1 inch.
7. 7
   In 3 tablespoons of butter, cook 2 minutes on each side at medium high heat.
8. 8
   Keep warm in oven at 175F.
9. 9
   In same frying pan, cook the chopped shallots; deglaze with red vinegar until dry.
10. 10
    Add the cream and meat juice.
11. 11
    Cool 2-3 minutes and add the fig puree.
12. 12
    Mix well, reheat the tenderloin in sauce, and serve.