- 2 large pork tenderloins, about 1 pound each 3 tablespoons extra-virgin olive oil
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
Large pinch of cayenne
Salt and freshly ground black pepper
1 navel orange
1 cup dried figs, stems removed and quartered (Blue Ribbon Orchard Choice, and Sun-Maid are excellent brands)
1/4 cup sherry vinegar
1 large yellow onion, thinly sliced
2 teaspoons sugar
1/2 cup dry white wine, such as Sauvignon Blanc
2 cups chicken stock
3 sprigs of fresh parsley
2 bay leaves
8 whole cloves
2 pieces. Flatten slightly with a meat mallet until the piece is 3/8-to1/2-inch thick. Repeat with the second tenderloin.
1 tablespoon olive oil, paprika, cumin, cloves, cayenne, and pepper. Rub it over the pork, place in a baking dish, cover, and refrigerate
2 hours or overnight.
1 teaspoon grated zest. Juice the orange. In a small saucepan, combine the orange zest, orange juice, dried figs, and sherry vinegar. Simmer very slowly, uncovered, for 10 minutes. Heat the remaining
2 tablespoon olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until very soft, about 20 minutes. Add the dried fig mixture, sprinkle with sugar, cover, and continue to saut very slowly until the onions are very soft,
30 minutes. Add
1/4 cup water and continue to cook uncovered until almost dry,
20 minutes. Season to taste with salt and pepper. Place the pork on a work surface, cut side up. Season with salt. Spread the onion mixture evenly over the flattened pork. Close up the pork so it is in its original shape and tie at 1-inch intervals with kitchen string.
25 to 30 minutes. Remove the pork and keep warm. Reduce the stock by half and strain. Season with salt and pepper. Remove strings and slice meat into 3/4-inch slices.
Place on a platter and drizzle the sauce on top before serving.
Serves 6 TO DRINK: Granache or Granaccia
