Marinated baked pork fillet with fresh figs and orange juice

A delicious recipe without much trouble to prepare since the pork fillet doesn't need much time to cook and the rest of the ingredients are not complicated at all. A recipe which you can cook anytime in the year since, when not in season, dried figs can be used instead but in my opinion the fresh ones make the difference in this dish. The same recipe can be followed using chicken wings or drumsticks, they are delicious!

Recipe of Eleni Psichouli,

from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):
2 medium pork fillets, keep whole
1 large orange, zest and juice
1 cinnamon stick
1 shot-glass of sweet red wine
4 tbsp of olive oil
3-4 sprigs of fresh oregano (or 1 tsp of dried)
1 tsp of store-bought meat (or chicken) spice mix of your choice

salt
pepper
6 fresh ripe but firm figs, cut in quarters (variety of your choice)

Method:
Season the pork fillets with salt and pepper on all sides.

Spread the oregano sprigs on the bottom of an oven pan and place the meat on top. Pour over with the wine, the orange juice and the oil. Then sprinkle with the orange zest and the spice mix. Add the cinnamon stick and scatter the figs on and around the meat. ***If  dried oregano is used then just sprinkle on the meat.

Cover the pan with cling film, transfer to the fridge and leave the meat to marinate the whole night.

Preheat the oven to 220^οC.

Put in the oven and bake for about 30-35 minutes, turning once and basting the meat frequently with the marinade while cooking. *** Just be careful with the pork fillet because it will dry out if it is overcooked.

Take out of the oven, allow to stand for a couple of minutes and then cut in slices.

Best served along with mashed or steamed potatoes and a green salad.