Thaw the tomatoes and red bell peppers if frozen.

Thaw the broth if frozen.

Wash the green bell pepper, cut it in half, and remove the seeds and white membranes.

Separate, rinse, and dry the bay leaves.

Strip the thyme leaves from the stems.

Peel the onion.

Thinly slice the onion.

Peel the garlic.

Remove the germ from the garlic and roughly chop it.

Cut the pork tenderloin into cubes.

Remove the stems from the figs.

Cut the green bell pepper into pieces. Heat the olive oil in a Dutch oven (tip: add a pinch of salt to prevent splattering).

Add the pork to the pot and brown on all sides over high heat.

Once the pork is well browned, remove it from the pot with a slotted spoon and set aside.

Add the onion to the pot and sauté lightly.

Add the garlic and red bell pepper.

Add the green bell pepper and mix well.

Add half of the broth, stir to coat, reduce to medium heat, and return the pork to the pot.

Add the bay leaves and thyme. Season with salt and pepper.

Pour in the red wine, bring to a gentle boil, and cook for 10 minutes.

Add the tomatoes and stir.

Add the figs and stir.

Add the remaining broth, stir, reduce to low heat, cover, and cook for 1 hour and 30 minutes.

Let cool, then cook again over low heat for another 30 minutes.

It's ready!