Prep 25 mins
Cook 1 hr
Close to the dish served at a local Chinese restaurant near my hometown.
- 2 (1 1/4 lb) pork tenderloin, trimmed
- 2 tablespoons vegetable oil
- 2 tablespoons five-spice powder
- 2 tablespoons kosher salt
- 1⁄2 sweet onion, thinly sliced
- 5 fresh figs, stemmed and quartered
- 4 plums, pitted and cut into 1/4 inch thick slices
- 1 cup light red wine (such as Sangiovese or Beaujolais nouveau)
- 2 tablespoons shaoxing wine
- 1 tablespoon sugar
- 1 tablespoon unsalted butter
- 1 tablespoon fresh tarragon leaves, chopped
- In a large pan, put pork and rub 1 tbsp oil all over tenderloins, Sprinkle five-spice powder and kosher salt on both sides all over. Cover pan and chill minimum 1 hour and up to overnight.
- When ready to make dish, heat a large frying pan with the remaining oil. Add the onions and cook for 4 minutes.
- Add the figs, plums, wine and sugar. Bring all to a boil and then allow to reduce by half (2 minutes). Remove pan from heat and stir in butter and tarragon. Season to taste, cover and set aside.
- Heat oven to 425°F.
- In a lightly oiled frying pan, sear pork over medium-high heat 3 minutes in each side, until browned. Add to a lightly oiled roasting pan and cook in heated oven for 20 minutes. Use a meat thermometer to make sure meat is at least 155F inside.
- Remove to a cutting board and rest meat for 10 minutes. Carve into thin slices and serve with fig/plum sauce.