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Pork tenderloin is one of the most versatile cuts of lean meat out there: It agrees with just about any kind of herb or spice and pairs well with most side dishes you put on the table. Here, dried oregano and thyme are rubbed on the pork, which is then browned on the stovetop and finished in the oven with sliced fresh figs and pears added to the pan. As the fruit roasts with the pork, it creates a sweet-savory compote that, when served with some steamed wild rice, turns an ordinary meal into an elegant fall dinner. This dish also pairs wonderfully with Roasted Butternut Squash.
What to buy: If you can’t find fresh figs or they aren’t in season, substitute an additional pear or a crisp apple like a Granny Smith, Pink Lady, or Gravenstein.
by Pamela Vachon | Decanters for your wine or whiskey this season help to elevate mere libations into occasions. More...