Port Wine and Fig Sauce with Pan Seared Pork Chops

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Using dried figs and fig preserves, this Port Wine and Fig Sauce with Pan Searched Pork Chops also doubles as a basting sauce for roast tenderloin.

I’ve had these two bottles of port wine in my fridge since July?  Mom dropped them off before her ginormous move off the main land and to Maui.  Yeah…still surreal a bit for me.

Anyway.

Port Wine and Fig Sauce with Pan Seared Pork Chops for #SundaySupper
 
 
 
So, I’ve been trying to figure out what to do with those two bottles.  It was clear we weren’t going to drink them.  S isn’t a HUGE fan of sweet wines.  And, well, we’re not ones to drink dessert wines.  *shrugs*  Not that I don’t LOVE me some port, but I just wanted to do something with them.
 
 

So, when this theme popped up, I thought, “Perfect!”  Having just recently been to Carrabas and had a FAIL of a pork dinner, I wanted to make my own port wine and fig sauce.  I say fail, because they wound up comping my dinner they botched it so bad.  I’m not a huge fan of undercooked pork…let’s just leave it at that.  But the idea of a port wine and fig sauce really intrigued me and I had been wanting to make one ever since.

Delicious port wine fig sauce is used in this Fig Glazed Pork Tenderloin. It's super simple and a delicious dinner for any night!

Yes, I used some of the sauce to baste this tenderloin that I posted about this past week.  Because that’s what S said.  “This would be a great glaze for a tenderloin!”  And it was!!  *shinies*

Where was I?  Oh yeah!

I used part of one bottle for port wine truffles.  You can read about those here.  They were mighty tasty by themselves, but I just HAD to put them in pear cupcakes.  I got tired of all the pumpkin cupcakes and muffins out there.  That’s not the ONLY delicious produce that’s in season right now.  Just sayin…

The rest of the port went into making this fabulous, and easy sauce.  I not only used dried figs (where are those?  I thought I brought them to work for snacking…) but also some fig preserves.  Can I just say, had I known I could purchase this brand in the stores, I wouldn’t have needed to steal the little jars off the tables at Sofitel.  Yup.  I said it.  I STOLE peach, cherry and raspberry preserves off the table at the hotel.  *hangs head in shame*  They’re so good…

It just looks yummy, right?  I had difficulty restraining myself from just eating it out of the processor bowl with a spoon.  It was sweet and savory, which I’m usually not a huge fan of, but something about this sauce just made me want to smear it on everything.  There was no way I was tossing ANY of this out.  This whole batch was going to be used in some shape way and form.  *stops to make notes on a genius idea for a new recipe*  Man the places my mind wanders when I’m in a zone…

We threw some carrots in the oven that night for a nice, sweet side.  We both love roasted carrots, and these are super easy!!  Simply cover a pan with aluminum foil, put a couple of tablespoons of margarine or butter on it, and put it in a 400 F oven for a few minutes.  Once the butter is melted, toss the carrots with salt and pepper in the butter and bake for 20 to 25 minutes or until they’re fork tender.  I mean, how easy can it get, right?

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Delicious port wine fig sauce is used in this Fig Glazed Pork Tenderloin. It's super simple and a delicious dinner for any night!
Yield: 4

Fig Glazed Pork Tenderloin

Prep Time: 5 minutes
Cook Time: 40 minutes
Additional Time: 5 minutes
Total Time: 50 minutes

Delicious port wine fig sauce is used in this Fig Glazed Pork Tenderloin. It's super simple and a delicious dinner for any night!

Ingredients

  • 1 pound pork tenderloin, trimmed
  • 1/4 cup port wine fig sauce*
  • 1/4 cup fig preserves
  • 1 teaspoon rubbed sage
  • salt and pepper to taste

Instructions

    1. Preheat oven to 400.
    2. Trim the tenderloin of any silver skin or fat.
    3. Combine the port wine fig sauce with the fig preserves.
    4. Generously baste both sides of the tenderloin with the fig mixture.
    5. Bake at 400 for 40 minutes, stopping halfway to re-glaze the tenderloin.
    6. Glaze the pork, turn over and glaze the other side. Bake an additional 20 to 30 minutes or until a thermometer inserted reaches 160.
    7. Remove from heat and rest 5 minutes before slicing and serving.

Notes

If you don't have port wine fig sauce, then combine 1/8 cup of port wine (or a comparably sweet wine) with 1/3 cup fig preserves.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 171Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 56mgSodium 254mgCarbohydrates 13gFiber 1gSugar 9gProtein 20g

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© Chris Campbell
Cuisine: American / Category: Pork Recipes

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36 Comments

  7. First of all, when you go to Carrabas, you HAVE to get the Shrimp Damian. Doesn't matter if it's not on the menu. Just ask and they'll still make it. It left the menu in Houston for a while but since folks kept asking for it, they ended having to put it back.

    Second of all, I LOVE THIS SAUCE. I am such a fan of sweet/savory sauces, especially on pork and I have a real soft spot in my heart for figs. Pinning this on my Recipes to Try board. Just lovely.

    Reply

    1. Heh. I'll have to ask for that, if I can remember. We don't eat there often. Heck, S didn't even remember eating there AT ALL! Thanks for the 411 on the shrimp dish and such nice compliments!

      Reply

  11. Yikes! I'm sorry you subjected yourself to chain restaurant "food". Your fig sauce, however, looks great. BTW, I can relate. I'm also not a fan of sweet wines unless I'm using them in a dessert. Thanks for participating this week.

    Reply

  17. Ooooh! This is awesome. I also have a bottle of Port that just stares at me. I do like to use it inside of cocktails (if you like margaritas, I have a recipe on my site for Diablo, made with port). Thank you for giving me something to do with my Port other than stare at it!
    And your Mom moved to Maui! Looks like you have a bunch of reasons for visits over there 🙂

    Reply

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