We’re into September and cooler evenings are here. Summer dishes give away to Fall comfort dishes and this dish can be made on a weeknight or weekend.

I usually like fattier pork cuts but this one works with pork tenderloin or the equivalent of pork loin. Fruit complements pork well and this recipe includes dried figs but the sweetness is reserved and balanced with the inclusion of mushrooms.

I had a open package of sour trahana and that’s what I used but mashed potatoes works here as well.

Some sweetness is added with some fig petimezi (a molasses) but honey works if you can’t source it.

Chalk this dish up as a savory entree with some sweetness from the figs in a savory mushroom sauce.

Pork With Mushrooms and Dried Figs

(serves 4-6)

approx. 1 1/2 lbs. of pork loin or pork tenderloin, trimmed of silver skin and/or fat

sea salt and fresh ground pepper

1/4 cup olive oil

3 cups of cremini mushrooms, halved

1 cup diced white onions

2 Tbsp. all-purpose flour

1/2 cup dry white wine

3 bay leaves

2 tsp. fresh thyme leaves

4-6 dried figs, stems removed and halved

2 cups of chicken stock

1/3 cup fig petimezi (or grape molasses or honey)

splash of red wine vinegar (to taste)

Garnish

4 Tbsp. chopped fresh chives

1. Cut your pork into 1 inch medallions, season with salt and pepper and dredge in flour.
2. Place a large skillet on to medium-high heat. Add 2 Tbsp. of olive oil and once hot, add the pork and brown on both sides. Transfer pork to a plate and loosely cover with foil.
3. Add the remaining oil and add the mushrooms and brown all sides for 2-3 minutes. Add the onions, stir and reduce heat to medium and sweat for 5-6 minutes.
4. Add the wine and deglaze, scraping up brown bits. Add the pork back into the skillet, bay leaves, stock, thyme, figs, a bit of salt and pepper and bring up to a simmer.
5. Cook uncovered for 12 minutes or until sauce has thickened. Taste, adjust seasoning with salt and pepper and add vinegar to taste.
6. Take off the heat and serve on a bed of sour trahana or mashed potatoes, spoon over figs, mushrooms and sauce. Garnish with chives and serve.

What is Petimezi? It’s usually a molasses made from grape must (juice) during wine harvest. It’s an ancient ingredient that can be found at Greek and Middle Eastern stores.

About Pork: Lean cuts of pork (tenderloin and loin) should be cooked quicker to remain tender and fattier cuts like shoulder/butt and belly favour longer cooking times.