Can you believe that school is back?! I can’t hardly believe that summer is coming to its end… Well at least, it has been fun to see the kids at school and see how excited they are all to be back. Seeing that they have lost little of their French is so heart-warming also;-) I guess i did something right:-)

It is difficult to get everything done in the evening when school is going on. Papers need to be filled up, homework need to be done and dinner needs to be fixed in a timely manner and not at 9 or 10 as I have been doing this summer….

As I made my way home, I was already thinking of what to cook this evening so i stopped by the grocery store to get what i needed. As I walked in, I was welcome with a display of fresh figs;-) They look so good and so ripe that i could not just leave them there to go bad.. and so I picked a box.

We used to have a very big fig tree outside my bedroom’s window in France and i  remember reaching to get the fig from the windows as I would close or open my shutters. Those figs were so sweet and so juicy. They were so so good! What would I give to taste those again….

Well, the figs I bought this evening were sweet but were a bit of a disappointment… not juicy enough for me to eat them as they were. I am certain they will taste fine in a tart or in anything I enterprise to make…. First I thought of making a mascarpone tart with them, but then, i realized that I had the pork  cooking in the oven and decided that those figs would be a good side to my meat.

Ingredients for 4-6 people: 2 pork tenderloin, 4 tbsp of olive oil, 1 tsp of salt, 1/2 tsp of pepper, 1 tbsp of thyme/ rosemary blend from Demarle.

Turn the oven to 375. Remove the pork from the packaging. Rinse them under running water, and pat them dry. Place the two tenderloin on the flexipan or a large grande mold. With a pastry brush, brush both tenderloin with olive oil. Sprinkle the tenderloin with salt, pepper and the Demarle thyme blend. Cook in the oven for 20-30 minutes for medium ( if the tenderloin is slim, cook for 20 minutes. If it is thicker, cook for 30 minutes).

While the pork is cooking, cook the fig jelly.

Ingredients:  16 oz of fresh fig cut in quarters, 1/4 cup of honey, 1/3 cup of sugar, the zest of a fresh lime, 2 tbsp of sharp dijon mustard, 1/3 cup of white wine, the juice of 1 lime.

In a small saucepan, place the quartered figs, the sugar and the honey and cook on a medium temperature for 10-15 minutes.  Stir frequently. When the sugar is melted and the figs are “melting”. Remove the saucepan from the stove, and empty the fig jam into a chopper. Chop the mixture. Empty this mixture into a small saucepan, add 2 tbsp of mustard, 1/3 cup of white wine, the lime juice and stir. Cook for a few minutes at medium temperature.

When the tenderloins are cooked, set them outside, cover them with aluminium foil and let them rest for a few minutes. Slice thinly and drizzle the fig sauce over the pork.

Et Voila!!

Bon Appetit and Happy Cooking!!!