Pork Tenderloin

Pork tenderloin with figs and bourbon glaze, green cauliflower, and radish green salad. Wine: Rusack Ballard Canyon Estate Reserve Syrah 2015.

This was a quite excellent dinner and a fantastic Syrah. (I am quite partial to Santa Ynez Valley Syrahs, and the Ballard Canyon ones are the best of the lot.) I’ve been meaning to cook this tenderloin for days, but my rather crazy week kept getting in the way. I ended up having to figure out how to elevate tenderloin (I usually just give it a spice rub and throw it in the air fryer) to make it worthy of a Friday night.