Roast Pork with Fresh Figs and Marsala Wine

I love this fresh (to me) take on fruit and wine with pork, especially since prunes and port wine reductions  have been done to death. The fresh figs and Marsala are truly delicious with pork, and I think it would be wonderful with chicken, too. I got the idea for this from Australian Vogue Living, along with a recipe for shredded beet, apple and cabbage salad. Serves 4

1.5 lb grass-fed pork tenderloin, silverskin and visible fat removed
EVOO
Kosher or sea salt
2 tsp fennel seeds

Sauce
1 c chicken stock
1/2 c + 1 TB Marsala wine (or other slightly sweet, red, nitrate/nitrate-free wine)
5 ripe organic figs, 4 in 1/2" dice, 1 sliced and set aside for garnish
Kosher salt & freshly ground black pepper
1-2 TB arrowroot powder

Preheat oven to 400*F

Dry the pork with paper towels, rub both sides with EVOO, about 2 tsp salt, and fennel seeds. Roast about 20-25 min, till the very center is about 138-140*F. Remove from oven, put in a serving dish & lightly tent with foil to rest. While it's roasting and resting, make the sauce.

Bring the stock and 1/2 c wine to a boil in a medium saucepan. Add the diced figs, reduce to simmer and cook about 20 minutes until the figs are nice and soft and the liquid has reduced by about 1/3. Pour in all the accumulated pan juices in the serving dish from the resting pork. Add salt & pepper to taste. Now add 2 tsp of Marsala: stir and taste to see if you want to add a little more. Adding this last splash of wine is what "wakes up" the sauce, as the wine will have mellowed a lot during the cooking process. Once you have adjusted all your flavors, add 1 TB of arrowroot and stir to thicken and add gloss. If you want it thicker, add only 1 extra tsp at a time, stirring continuously

Slice the pork, spoon the sauce over the meat and garnish with the uncooked figs.