Sexy Lil' Kitchen

I've always been intrigued by the idea that food can be an aphrodisiac. Years and years ago, when Sharon Osbourne still had her own talk show, she had on a guest/author named Jacqui Malouf. They were discussing a cookbook called "Booty Food" which I went and purchased a few days later (and has been one of my favorite cookbooks ever since). The book describes booty food as "any food that causes weak knees, accelerated heartbeat, tingly body parts, and other symptoms traditionally associated with falling in love". Did I get your attention yet? Here are just a few foods that this book classifies as having aphrodisiacal qualities:


-Cheese
-Garlic
-Walnuts
-Artichokes
-Figs
-Mushrooms
-Onions
-Strawberries
-Oysters
-Shrimp
-Chocolate
-Honey
-Champagne
-Coffee
-Ruby Port


I recently made this recipe for Pork Tenderloin with Port-Infused Fig Sauce. I know, it sounds really complicated, but it's so simple and so delicious! The book suggests to prepare this meal "anytime your relationship needs a little pick-me-up".  I actually wanted to make this dish a few months ago, but had a difficult time finding fresh figs.  Fresh figs are in season right now and can be found at most grocery stores in the produce section.  Ruby port, which is also used in this recipe, can be found at any liquor store. As for the consequences of consuming this meal with your significant other, I will not be held personally responsible for whatever may happen later that evening. All I'm going to say is, well....... you can thank me later!

Pork Tenderloin with Port-Infused Fig Sauce

Ingredients:


-20 ounce pork tenderloin
-drizzle of olive oil
-2 cups ruby port
-8 ounces ripe black figs
-salt and pepper to taste


Directions:


1. Preheat oven to 375 degrees. Rub pork tenderloin with olive oil, salt, and pepper. Place on a baking sheet and cook until internal temperature reaches 160 degrees. You can also cook the pork on the grill over medium heat.

2. While pork is cooking, pour ruby port into a saucepan and cook over high heat until it reduces by half.

3. Peel and mash the figs, saving two for garnish. (The skin can be removed easily by cutting the fig in half and then simply squeezing the outside.) Add the mashed figs to the port syrup, and simmer on low heat for 10 minutes.

4. When pork is finished, let rest for about 10 minutes, then slice into medallions. Serve with fig sauce and garnish with fig halves if desired.

Alissa's notes: In case you're not sure how long to cook the pork, most pork tenderloin packages give you guidelines for how long to cook it per pound. I like to use a meat thermometer to check for doneness, because if you slice into it, all the juices run out.