Brown-Sugar Pork Tenderloin with Balsamic–Fig Vinaigrette

Brown-Sugar Pork Tenderloin with Balsamic–Fig Vinaigrette
paired with Pine Ridge Vineyards Petit Verdot
Serves 6

The caramel notes from the balsamic vinegar and brown sugar call for a red wine brimming with ripe dark fruit. Our Petit Verdot, with its concentrated plum and fruit-leather aromas, echoes the sweet-tart nature of the sauce that accompanies this grilled pork.

Balsamic–Fig Vinaigrette

8 dried black mission figs, diced
2 ounces port
¼ cup balsamic vinegar
2 tablespoons champagne vinegar
2 tablespoons minced shallots
1 teaspoon chopped thyme
¼ cup hazelnut oil
½ cup mild olive oil
Salt and pepper to taste

Place diced figs in a small saucepan with port. Gently simmer to rehydrate figs until all the port has evaporated. Set aside to cool.

In a medium bowl, add both vinegars, shallots, and a pinch of salt; let macerate for 15 minutes. Whisk thyme, both oils, and cooled figs into the vinegar mixture; adjust with salt and pepper.

Brown-Sugar Pork Tenderloin

½ cup brown sugar
2 tablespoons ground porcini
1 tablespoon kosher salt
1 teaspoon chopped thyme
Zest of 1 orange
2 pork tenderloins, approximately 1½ pounds, cleaned of silver skin

Combine brown sugar, porcini, salt, thyme, and orange zest in a small bowl; stir to combine. Rub the mixture into the pork tenderloins, coating evenly. Wrap the pork in plastic wrap and refrigerate overnight.

Preheat the grill or broiler. Remove the pork from the refrigerator and brush off excess rub. Grill the tenderloins to medium-rare. Allow the meat to rest 10 to 15 minutes before slicing.

Serve alongside your favorite roasted vegetables. Toss the roasted vegetables with a little vinaigrette. Place sliced pork next to the vegetables with a spoonful of the vinaigrette over the port.