Fresh figs are one of summer’s great delights.   Juicy and succulent, there is really no substituting dried for fresh.  Markets around the winery are still selling fresh figs, though the season is waning.  While this delicious treat can still be found in stores, try making winery chef Megan Hartz’s recipe for this lovely, easy entrée.  Look for unblemished figs that offer a slight give when touched but are not mushy.

To perfect the meal, serve with the 2009 Januik Klipsun Vineyard Merlot, a well-structured, medium-bodied wine showing plenty of raspberry, vanilla and spice notes in the nose that complement rich black fruit and cocoa flavors in the mouth or try the Novelty Hill Columbia Valley Merlot, a silky, textured wine offering a mouthful of red and black cherries, fresh raspberry and a hint mocha.

Seared Pork Loin with Figs

  • 2 lb. pork loin
  • Salt and pepper to taste
  • 2 T. grape seed oil
  • 2 T. pork pan juices (or extra virgin olive oil)
  • ½ c. finely diced onions
  • ½ lb. figs, quartered
  • Pinch of sugar

Preheat oven to 350 degrees.  Season the pork with salt and pepper.  Heat sauté pan with 1 T. grape seed oil until point of smoking and sear the pork on all sides until golden, then transfer to oven and roast, basting frequently with pan juices.  Cook pork for approximately 30 min.  Remove and rest for 10 minutes.  Reserve the pan juices.  Heat pan juices (or olive oil) in a large skillet over medium-high heat. Add onions and cook stirring occasionally until golden.  Add figs and season with salt and pepper and sugar.  Pour over pork.

Serves 4

Roast some red or Yukon gold potatoes tossed with a few glugs of extra virgin olive oil, coarse salt and a couple of cranks of freshly cracked pepper.  Serve with arugula tossed with a vinaigrette.  Dinner is served!

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