A hint of the middle east with classical french influence. A dish that might have been served at Rick's in Casablanca

Ingredients:

	6 large dried figs, stems removed
	4 Tbsp port wine
	8 Tbsp unsalted butter, divided
	3 Tbsp water
	3 Lbs whole pork tenderloin
	3 Tbsp red wine vinegar
	2 Tbsp finely chopped shallots
	1 1/2 Cups whipping cream
	salt and freshly ground pepper to taste

Method:

Cut figs into eigths and marinate in the port for at least an hour. Place 2 Tbsp butter, water, figs and port in a small saucepan, cover and simmer until figs are tender and most of the liquid has evaporated.(15-20 min). Purée fig mixture in food processor with 2 Tbsp butter. Melt 3 Tbsp butter in large frying pan, add pork and brown on all sides. Place pork in a roastin pan and roast at 350F for 18-25 minutes, until done. Meanwhile, add vinegar, shallots and remaining butter to drippings in frying pan. Bring to a boil, stirring and scraping the sides and bottom of pan constantly. Add whipping cream and reduce by one quarter then add fig mixture. Season with salt and pepper to taste. Slice medallions of tenderloin (should be slightly pink) and spoon coulis over the top.