- Yield: 6 Servings
- 2 whole pork tenderloins, trimmed of any fat or sinew (each about 1¼ pounds), preferably heritage pork
- 2 tablespoons Five-Spice Powder, homemade or store-bought
- 2 teaspoons of kosher salt, plus more to taste
- 2 tablespoons canola oil, preferably expeller-pressed
- ½ sweet onion, thinly sliced
- 4 to 5 fresh figs, stemmed and quartered (about ¾ cup)
- 3 to 4 fresh plums, pitted and cut into ¼-inch-thick slices (about ¾ cup)
- 1 cup light red wine, such as Sangiovese or Beaujolais nouveau
- 1 tablespoon sugar
- 1 tablespoon soy butter or unsalted butter
- ½ tablespoon chopped fresh tarragon leaves
- Freshly ground black pepper
How to Make It
- Lay the tenderloins in a large glass baking dish and sprinkle with the five-spice powder and 2 teaspoons of salt. Rub 1 tablespoon of the oil into the meat, making sure the tenderloins are evenly covered. Cover the dish with plastic and refrigerate for at least 1 hour and up to 6 hours.
- Heat a large sauté pan over medium-high heat and heat the remaining tablespoon of oil. When the oil is hot, sauté the onion for 3 to 4 minutes. Add the figs and plums and toss gently. Stir in the red wine and sugar and bring the wine to a boil. Cook until reduced by half, 1 to 2 minutes. Remove the pan from the heat and stir in the butter and tarragon, stirring to melt the butter. Season to taste with salt and pepper. Cover and set aside.
- Prepare a gas or charcoal grill so that the heating elements or charcoal are medium-hot. Before you start the fire, rub the grate with a little canola oil to prevent sticking.
- Lift the tenderloins from the glass dish and grill for 2 to 3 minutes on each side, turning the tenderloins with long-handled tongs until nicely browned. Cover the grill and cook the meat for a total of 10 to 12 minutes for medium-done meat and 15 to 17 minutes for medium-well meat. Transfer the tenderloins to a cutting board and let them rest for about 10 minutes. (Alternatively, sear the tenderloins in a lightly oiled nonstick skillet over medium-high heat for 2 to 3 minutes on each side until nicely browned. Transfer the pork to a lightly oiled roasting pan and cook in a 425°F oven for about 15 minutes for medium done and 17 to 20 minutes for medium-well done.)
- Slice the pork into slices about ¼ to ½ inch thick. To serve, shingle 3 to 4 slices of pork on 4 to 6 plates and spoon the pan sauce over the meat.