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Author Notes: This is great served with some simple mashed potatoes and sautéed green beans on the side. —[email protected]
ounces pork tenderloin, cleaned of silver skin and halved
tablespoons canola or grape seed oil
Fine grain sea salt and freshly ground pepper
fresh, green Italian or Brown Turkey figs, perfectly ripe and cut into quarters
tablespoons balsamic vinegar
tablespoons brown sugar
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.