Fig and Fall Fruit Port Wine Reduction Sauce and Fall Spice Blend

Fall Spice Roasted Pork Tenderloin with Fig and Fall Fruit Port Wine Reduction Sauce over Kale and Sweet Dumpling Squash Risotto

Yesterday the kale and squash puree recipe was covered so it could be done ahead of time. Today there are the recipes for the spice blend and sauce for the pork tenderloin. These can also be done a day ahead. In fact, it is a great idea to use the spice blend as a dry rub and coat the tenderloin and allow it to rest in the refrigerator overnight. For the sauce, I used dried blueberries, pomegranate, raspberries and blackberries. Tomorrow the risotto and tenderloin preparation.

Fall Spice Blend

• ·         1 Tbs. ground cumin
• ·         1 Tbs. ground coriander
• ·         1 tsp. smoked paprika
• ·         ½ tsp. ground ginger
• ·         1 tsp. ground mustard
• ·         ½ tsp. dried oregano
• ·         ½ tsp. dried thyme
• ·         ½ tsp. ground cinnamon

Fig and Fall Fruit Port Wine Reduction Sauce

Combine all ingredients and mix well.

Fig and Fall Fruit Port Wine Reduction Sauce

• ·         1 1/2 cups port wine
• ·         ~1/3 cup chicken stock or water
• ·         10-12 oz. of dried fall fruits like blueberries, pomegranate, etc.
• ·         1 pound fresh black mission figs, roughly chopped
• ·         1 shallot, chopped
• ·         1 Tbs. butter
• ·         1 Tbs. juniper berries
• ·         2 sprigs fresh rosemary
• ·         2 sprigs fresh oregano
• ·         3 sprigs fresh thyme
• ·         ½ tsp. whole allspice
• ·         1 tsp. salt
• ·         ½ tsp. black pepper
• ·         1.5 oz. veal demi-glace

Heat ½ cup of port wine in a medium sauce pan over medium heat until it simmers. Remove from the heat and add it to the dried fruits in a bowl and allow the fruits to absorb the wine, about 15-30 minutes.  Return the saucepan to the stove. Melt the butter in a medium sauce pan over medium heat. Add the shallot and sweat, cooking about 3 minutes. Add the remaining 1 cup of port wine, reconstituted fruits, figs, spices and herbs. Allow to reduce by ~ 1/3, about 15 minutes. Remove and run the mixture through a fine mesh sieve, pushing the solids to extract the liquid. There should be slightly less than 2 cups of liquid. Use the chicken stock or water to bring the volume up to 2 cups. Return to the sauce pan, mix in the demi-glace and reduce by ½, the sauce should be thickened. Yield: approximately 1 cup