Prep time: 10 minutes
Cook time: 28 minutes
Use black or green figs, as you like. If using dried figs, soak first in hot water to soften.
1 box (10 ounces) couscous
2 cups water
3/4 teaspoon salt
2 tablespoons plus 1 teaspoon olive oil
2 pork tenderloins, about 2 pounds
2 shallots, finely chopped
1 pound fresh figs (or dried), halved lengthwise
1/2 cup dry riesling
1/2 cup chicken broth
1 tablespoon orange blossom honey, or other honey
1 teaspoon fresh thyme leaves
Cook the couscous in the water with 1/2 teaspoon salt and 1 teaspoon olive oil following package directions; keep warm.
Meanwhile, heat remaining oil in a skillet over medium-high heat. Season the pork with salt. Add to the skillet; cook, turning, until browned on all sides, 8 minutes. Remove from skillet; keep warm.
Add the shallots. Cook until beginning to soften, 5 minutes. Add the figs, stirring into the shallots, and oil to coat. Season with salt. Cook until beginning to soften. Add wine, broth, honey and thyme. Stir to coat the figs.
Return tenderloins to skillet; turn heat to medium. Spoon the liquid over the meat. Cook, basting the pork with the liquid occasionally, until just cooked through, 10-15 minutes.
Remove from the heat. Allow to rest, 5 minutes. Slice the tenderloins into 1/4-inch slices. Serve over couscous, topped with the figs and shallots.
Per serving: 495 calories, 15 g fat, 4 g saturated fat, 103 mg cholesterol, 49 g carbohydrates, 40 g protein, 368 mg sodium, 3 g fiber.