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Figs a favorite summer-into-fall fruit By Sarah Lemon Updated: Oct 03, 2022 09:42 AM A A Southern Oregon’s extended summerlike temperatures are ideal for the quintessential warm-into-cold-season fruit. Figs are abundant now at grocers, farmers markets and on the region’s backyard trees. I love fresh figs but lament they can quickly go from ripe, sweet and luscious to sporting spots of errant mold if left on the counter for a couple of days. When that happens, I rinse them under running water and rub off the thin skins as best I can to salvage the interior flesh. Cooking figs further neutralizes any small signs of spoilage. A natural with pork, including bacon and prosciutto, figs can put a fresh spin on a basic pork tenderloin supper. Try this recipe from the Chicago Tribune. Tribune News Service Pork Tenderloin With Shallots and Fresh Figs Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season 2 pork tenderloins with salt. Cook, turning, until browned, for 8 minutes. Remove from skillet; keep warm. Add 2 shallots, peeled and finely chopped, and 1 pound fresh or dried figs, halved lengthwise. Season with salt. Cook until beginning to soften. Stir in 1/2 cup each riesling and chicken broth, 1 tablespoon honey and 1 teaspoon fresh thyme. Return tenderloins to skillet. Cook, basting pork with the liquid occasionally, until just cooked through, for 10 to 15 minutes. Serve over couscous. Makes 6 servings.