Based on the recipe here
Pork Tenderloin with Beet Greens
Ingredients
Fig & Ginger Jam
Instructions
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Put the figs, ginger, and liquid in a small pan. Cook over medium-low heat for about 10–15 minutes, stirring and mashing, until the figs break down. Add the honey only if needed.
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Finish with the lemon juice or vinegar. Cook until it’s roughly jammy, not watery.
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Pre-heat oven to 350° F.
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In a sauté pan over medium-high heat, add enough oil to lightly coat pan. Salt and pepper the tenderloin on both sides and sear for 3-4 minutes per side until all sides are browned. Transfer to an oven-proof dish and add 1/2 cup of the stock. Bake uncovered 20-25 minutes, until pork is slightly firm to the touch, registering 150° F on a meat thermometer.
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While pork is baking, return sauté pan to medium heat and add Cognac to deglaze pan. Add remaining 1 cup stock to pan and reduce by half. Add jam and reduce to sauce consistency. Transfer sauce to a medium bowl.
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Remove pork from the oven, and pour the pan juices into the sauce. Let the pork cool while you move on to the next steps. On medium heat, sauté the beet greens until slightly wilted.
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Plate greens, top with pork that has been cut into 1/4-1/2 inch slices, and drizzle with sauce.
