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Pork Tenderloin with Figs & Onions
- 2 pork tenderloins, about a pound each
- 4 Tbsp butter
- 1 white or yellow onion
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 2 teaspoons fresh rosemary, minced
- 8-10 mission (dark) figs, quartered
- 2 Tbsp chopped parsley
- 1-2 teaspoons lemon juice
- Black pepper
1 Salt the pork tenderloins well and set them out at room temperature for 15-20 minutes. Heat the oven to 300°F.
2 Slice the onion into strips lengthwise (from the top to the root end). Cutting the onion this way helps keep the pieces hold their shape.
3 Heat 3 tablespoons of the butter in a sauté pan over medium-high heat. Pat the tenderloins dry with paper towels. Place the tenderloins in the pan and sear on all sides, until nicely browned. Remove the tenderloins to an oven-proof pan, and place in the oven at 300°F. Cook for 15-20 minutes, until an instant read thermometer inserted into the center of the tenderloins reaches 140°F. Then remove from oven and let rest.
4 While the tenderloins are roasting, add the onions to the sauté pan along with the other tablespoon of butter. Sprinkle with salt. Toss to combine and sauté for 3-4 minutes. Add the sugar and balsamic vinegar, and toss to combine again. Reduce the heat to medium-low and cook for 15 minutes.
5 Once the onions have softened and browned, add the rosemary and figs. Increase the heat to medium-high and stir to combine. Sauté 2 minutes, stirring often.
6 Remove from the heat. Mix in the parsley and lemon juice. Add salt and pepper to taste.
Slice the pork tenderloins into 1/4-inch thick slices and serve alongside the onions and figs.