Pork Tenderloin With Figs And Blue Cheese Polenta

1 1-pound pork tenderloin
1/2 teaspoon salt -- about
pepper
1/2 teaspoon olive oil
12 firm-ripe figs -- *
3 3-inch thyme sprigs -- rinsed
1 cup coarse polenta
1/3 cup crumbled blue cheese -- (~1-1/2 oz.)
1 cup dry red wine
1 tablespoon honey
1 teaspoon grated orange peel

* Rinsed, stem ends trimmed, and halved lengthwise

1. Rinse pork and pat dry; trim and discard fat and any silvery membrane from tenderloin. 

Sprinkle meat lightly with salt and pepper.  

Pour oil into a 10- to 12-inch nonstick, ovenproof frying pan over high heat, 

tilting pan to coat bottom; when oil is hot, add tenderloin and turn as needed to brown on all sides, 

about 4 minutes total. Remove from heat; arrange figs and thyme sprigs around pork.

2. Transfer pan with pork to a 400F regular or convection oven; 

bake until a thermometer inserted in center of thickest part of meat reaches 155F, 18 to 25 minutes.

3. Meanwhile, in a 4- to 6-quart pan, combine polenta, 1/2 teaspoon salt, and 4 1/2 cups water. 

Stir over high heat until mixture boils; reduce heat to medium-low and simmer, 

stirring occasionally, until polenta is smooth to taste, 25 to 30 minutes.

Remove from heat and stir in 1/3 cup blue cheese; add salt and pepper to taste.

Cover and keep warm.

4. Transfer tenderloin and figs to a rimmed platter and let stand in a warm place for 5 minutes. 

Add wine, honey, and orange peel to unwashed frying pan. Boil over high heat, 

stirring to release browned bits, until mixture is reduced to about 1/2 cup, 4 to 5 minutes. 

Remove and discard thyme sprigs.

5. Slice pork diagonally across the grain 1/2 inch thick. Spoon polenta mixture equally onto four dinner plates.

Arrange pork and figs over polenta; spoon sauce equally over pork and figs. Top with more blue cheese if desired.

PREP AND COOK TIME: About 40 minutes MAKES: 4 servings [3 probably]