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Author Notes: This is great served with some simple mashed potatoes and sautéed green beans on the side. —Julie@Kitchen
- 1 20 ounces pork tenderloin, cleaned of silver skin and halved
- 2 tablespoons canola or grape seed oil
- Fine grain sea salt and freshly ground pepper
- 1 tablespoon butter
- 6 fresh, green Italian or Brown Turkey figs, perfectly ripe and cut into quarters
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1/3 cup chicken stock
- Preheat oven to 400 degrees F. Season the pork well with salt and pepper. Heat a large sauté pan over medium high heat. When hot add the canola oil and the tenderloin. Sear off on all sides 2 minutes per side. Remove from heat and place on a wire rack placed over a cookie sheet and place in the preheated oven for 25 minutes.
- Meanwhile, heat the butter in a medium sauté pan until melted. Add the figs to the pan and cook for 2 minutes, until golden. Remove the figs from the pan and set aside. Add the balsamic vinegar, stock and sugar to the same pan. Bring the mixture to a boil and simmer for 4 to 5 minutes until the sauce has reduced and thickened. Return the figs to the pan, heat through and keep warm.
- Remove pork from the oven and allow to rest for 5 minutes. Slice the pork and place on a platter. Spoon figs around pork and pour sauce over and around the pork. Serve.
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