Once upon a time in ancient Rome lived a man called Apicius, a lover of luxury and exquisite food. He praised the delicacy of flamingos´ tongues, traveled to Africa in search for the biggest shrimps (which he didn´t find), and later took his own life for fear of poverty, having squandered most of his fortune.
A gourmet par excellence, Apicius seeked perfection with all his delights, feeding his pigs with figs, symbol of fertility and indulgence, in an attempt to refine the taste of their livers. He then killed them with an overdose of honeyed wine – now that´s good material for a culinary legend.
Perhaps it has to do with this ancient liaison that pork, figs, grapes & wine go so well together.
pork filet mignon with figs, grapes and port gravy (serves 4):
800-900 g pork filet, cut into 2.5 cm/1 inch slices
2 shallots, chopped finely
5 slices Bayonne ham, sliced
8 figs, quartered
small bunch of grapes, halved/deseeded (about 25)
80 ml port
a few sprigs of thyme
1 tbsp butter
salt and pepper
Trim excess fat off the meat. Cut into 2.5 cm/1 inch slices.
Heat a few tbsp olive oil in a large frying (cast iron) pan. Over high heat, cook meat 1-1.5 minutes from each side, season with salt and set aside on a plate.
In the same pan, add chopped shallots, fry for 2 minutes, add sliced ham, fry for another 2 minutes or so, until shallots are softened and fat from ham is rendered. Add halved grapes and quartered figs, tossing gently for 1 minute. Add port, stirring for another minute or so, until glossy.
Return meat with all juices to the pan for another 1-2 minutes , now over medium to low heat. Stir in the butter. Add a little water (1-2 tbsp) should gravy thicken too much. Adjust seasoning, sprinkle with thyme, and serve immediately.
mamangerie.com 
A lovely recipe. Figs and pork are a great combination.
LikeLike
merci, Nadia, sweet & mignon make a good match I think 😉
LikeLiked by 1 person
Fascinating history! Figs for me are the most sensual of fruits and their marriage with porc is quite magical 🙂
LikeLike
thank you! I really am fascinated with those kinds of anecdotes, and I do agree, figs are one of the most sensual and mysterious fruit of all!
LikeLiked by 1 person
I just love figs and grapes in cooking. This looks so very tasty! 🙂
LikeLike
Mee too – I really like the sweet note it adds to pork! Thank you so much!
LikeLike
Fantastic story to a great recipe. I love it.
LikeLike
merci beaucoup beaucoup!!
LikeLiked by 1 person
Porks are my favourite ! Again a lovely recipe and most interesting the history behind it !
LikeLike
Glad to hear you like it, thank you!
LikeLiked by 1 person
Sound great and looks like it would be something served on the stone terrace overlooking the mediterranean 🙂
Figs are in season here and I will try this. It sounds delicious!
LikeLike
thank you so much, Alex, I love the idea of the mediterranean panorama! Next time I make this dish, I´ll think of it !
LikeLike
I have never tried figs in a savory dish, looks delicious!
LikeLike
Do try, it´s such a great match, especially with pork!
LikeLiked by 1 person
It’s spring here in Sydney and my fig trees are just pushing out new leaves. Can’t wait to have the fruit in summer. Looks like they go with everything; even with pork. Great pictures as always Sabine and a good story too.
LikeLike
How great to have your own fig trees, Mary. Your orchard must be a miniature paradise! Pork goes really well with sweet , I think, also with dried apricots or prunes. Have a great weekend down under, Mary!
LikeLiked by 1 person
It’s spring in Sydney and we did have a good weekend 🙂 Thank you, Sabine.
LikeLiked by 1 person
thank YOU for being here!
LikeLike
🙂
LikeLike
Oh, those figs look just gorgeous, all oozy and sweet… yum!
LikeLike
oh yes, these were perfect, just at the edge of being overripe, and so incredibly succulent!
LikeLike
Fresh figs just started showing up at our markets here, so it’s obviously a sign I need to be combining them with pork, and in seeing this I think I need to add some roasted grapes to the party as well!
LikeLike
Hi there Elizabeth, yes, if you like the sweet-pork-thing, you might love the grapes! Thanks for hopping over here 😉
LikeLike
I’ve not seen any fresh figs in the market but I must keep an eye out for them as your pork dish sounds and looks so good.
LikeLike
Please let me know how you liked it, dear Karen !
LikeLiked by 1 person
This looks so delishous, I need to try it!! It would mean the world if you checked out my blog and commented at hintstolifeblog.wordpress.com !! THANKYOUUU
LikeLike
Yess, finally!!
A hearty fig dish for the upcoming fall!!
Love your glassware too!!
LikeLike
Merci beaucoup – pork works just great with sweetness, similar to sweet-sour Asian dishes!
LikeLiked by 1 person
We have tried the recipe on Friday night . I have to say the dish was delicious , accompanied by a good wine …
Thanks for sharing.
LikeLike
Dear Henning, this is so wonderful to hear! Thanks so much for reporting back!
LikeLiked by 1 person
Oh what a lovely dish. (And plate! I think I have a couple of bowls almost like that, but I covet the plate!)
LikeLike
It´s a brocante finding (the plate, not the dish ;-)) , sadly there was only one left, for I love the color (and now wish I had your bowls!)… S
LikeLike
Bonjour Sabine! J’espère que tu as passe des belles vacances. Ta recette ma plait beaucoup! Les figues sont sans aucune doute ma fruit préféré ! J’adore tes photos et ton assiette vintage 😉 Bon weekend
LikeLike
Bonjour Eva! Je suis absolument ravie que tu aimes la recette (et l´assiette – j´adore les brocantes!)- la saison des figues est assez courte, et il faut en profiter au maximum ! J´espère qu tu as eu un bel été et une très bonne rentrée aussi! Bon weekend à toi, Sabine
LikeLike