Port and Fig Glazed Pork Tenderloin with Mustard Lentils

I set out in search of pomegranates for this tenderloin dish. After scouring a few of my favorite grocers and specialty shops, I simply could not find any. Then, at the check-out, feeling a little discouraged, I saw these beautiful, ready to eat figs and I was newly inspired. So here it is; a sweet port and fig glazed pork tenderloin, with smoky warm romaine lettuce and creamy mustard lentils. Prepare your taste-buds because this is a sophisticated dish that's ready in just 45 minutes. (Serves 4)   

Start by marinating your tenderloin and refrigerate. You can do this the night before, but a few hours before cooking is fine as well.

In a large pot, on med high heat add 1 tbsp of butter and saute  one whole chopped shallot until softened (about 5 minutes) add rinsed lentils, about 2 cups of chicken stock (enough to cover lentils) and bring to a simmer. Then add 1/2 cup of heavy cream, 2 tbsp of butter, 4 tbsp of prepared mustard and about 1 tsp of each salt and pepper. Bring to a simmer, cover and remove from heat.

Meanwhile in another large pot, bring 2 1/2 cups of chicken stock, 1 cup of pomegranate juice, 1/2 cup of port, 1/4 cup of maple syrup and 1/4 cup of worcestershire sauce to a boil. Reduce heat and let simmer for 15 minutes.

Preheat oven to 350*C, cover lentils and put in oven.

Bring 1 tbsp of each butter and olive oil to a sizzle on med high  heat in a pan. Gently put in tenderloin and sear meat. Rotate the meat 4 times and brown each side of the meat for about 2 minutes per side.

While meat is browning, cut your figs into quarters.

Remove tenderloin from pan and place in glaze,  spoon glaze over meat , then place figs into pot. Put in oven uncovered and bake for 20 minutes for medium pork. Pork will be a touch pink in the middle, if you're not comfortable with pink pork, cook 5 minutes longer.

Remove pork from pot, cover with foil and let rest for 5 minutes.

While your meat is resting, heat 1 tbsp of olive oil  in a pan on high heat,  when it begins to smoke, remove from heat and add clean, trimmed romaine lettuce, season with salt and pepper. Toss lettuce and remove right away, you just want to warm the lettuce and give it a smoky flavor. 

Remove lentils from oven and plate, with sliced pork, lettuce and spoon glaze over pork. Be gentle with figs, they are quite delicate. Finally, enjoy!

Ingredients:

• Pork Marinade:
• 1 tsp chipotle paste
• 2 tbsps of olive oil
• juice from 1 fresh lime
• 1/2 tsp of fresh ginger, chopped
• 1 garlic clove, chopped
• 1 tbsp of port
• salt and pepper about 1 tsp of each

• Port Glaze:
• 2 1/2 cups of chicken stock
• 1 cup of pomegranate juice
• 1/2 cup of port
• 1/4 cup of maple syrup
• 1/4 cup of worcestershire sauce
• 4 figs, quartered

• Mustard lentils:
• 1 cup of red lentils
• 2 cups of chicken stock
• 4 tbsps of prepared mustard, I used 2 of maple whole grain, and 2 dijon
• 1/2 cup of heavy cream
• 3 tbsps of butter
• salt and pepper to taste
• 1 whole shallot

• Everything else:
• 1 pork tenderloin, cooked, then sliced.
• fresh romaine heart , about 3 per person ( with 1 tbsp of olive oil and salt and pepper) you could also use spinach, kale or brussel sprouts.