Categories: Pork main dish

Ingredients

• 2 Tbsp. olive oil
• 1 small pork tenderloin
• Salt
• 1 shallot, finely chopped
• 1/2 lb. dried figs, halved or quartered lengthwise
• 1/4 cup Riesling (wine)
• 1 1/4 cup chicken broth, divided use
• 1 to 2 tsp. honey
• 1/2 tsp. fresh thyme
• 2 tsp. butter
• 3/4 cup uncooked couscous

Directions

1. Heat the 2 Tbsp. 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.

2. Add the chopped shallot and figs to skillet. 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 bottom of the pan.

3. 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.

4. Meanwhile, in 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

5. lightly with a fork before serving.

6. Serve pork and figs over couscous.

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