Solomillo de cerdo con higos y salsa balsámica

Ingredientes

• 1.5 pounds pork tenderloin, at room temperature
• 8 firm, ripe Black Mission figs
• 2 tablespoons extra virgin olive oil
• 3 tablespoons cold unsalted butter, cut into dice
• 1 small shallot, finely chopped
• 1/2 cup dry Marsala wine or dry white wine
• 2 tablespoons Balsamic Vinegar from Modena
• Kosher or sea salt
• Freshly ground black pepper

Preparación

1. 1

   Preheat oven to 375°F/190°C.

2. 2

   Place the pork tenderloin on a cutting board and trim away excess fat then remove any silver skin (greyish sheath of connective tissue covering the meat) by sliding a thin, sharp knife blade under the skin to loosen and pulling or cutting off in strips.

3. 3

   Fold the tail of the tenderloin under if it is long and thin, then tie the pork at 1½-inch intervals with kitchen string to maintain its round shape and insure uniform cooking.

4. 4

   Wipe the figs clean with a damp paper towel then cut lengthwise into quarters.

5. 5

   Heat a large, heavy skillet or sauté pan over medium-high heat.

6. 6

   Dry the surface of the pork with paper towels then season generously on all sides with salt and pepper.

7. 7

   Pour the olive oil into the hot pan and when it shimmers, add the pork and sear on all four sides, turning once per side, until a golden crust has formed, about 8 to 10 minutes total.

8. 8

   Remove from heat and transfer the pork to a baking sheet, setting the skillet aside for the sauce. Place the baking sheet in the center of hot oven and roast until a meat thermometer inserted into the center of the thickest part of the meat registers 135-140°F/57-60°C, about

9. 9

   10 to 15 minutes.

10. 10

    Transfer the pork to a carving board, tent loosely with foil, and let rest for 10 minutes while you prepare the sauce.

11. 11

    Spoon off any excess grease from the skillet and place pan over medium heat.

12. 12

    Add 2 tablespoons butter (keep remaining butter cold until needed), shallots, 1 tablespoon water and season lightly with salt.

13. 13

    Cook shallots for 2 to 3 minutes until soft and water has evaporated, stirring occasionally.

14. 14

    Pour in the wine, scraping the bottom of the pan with a wooden spoon to release any bits of caramelized residue, then boil until alcohol fumes evaporate completely, 2 to 3 minutes.

15. 15

    Reduce heat to low and add any meat juices that have accumulated on the carving board.

16. 16

    Cook at a gentle simmer until the sauce reduces and thickens to a medium consistency.

17. 17

    Turn off the heat and add the balsamic vinegar then whisk in the remaining tablespoon cold butter to create a smooth, shiny sauce that coats the back of a spoon.

18. 18

    Taste and adjust seasoning if needed.

19. 19

    Add the quartered figs to the pan and gently toss in the sauce until glazed and just warmed through.

20. 20

    Remove the string from the pork and slice crosswise into 3/4-inch thick medallions.

21. 21

    Arrange the pork medallions in a neat row on a serving platter and spoon the fig sauce over top.

22. 22

    Buon appetito!