Name: Pork Tenderloin With Figs and Onions
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 pork tenderloins, about a pound each -; Kosher salt -; 2 tablespoons extra virgin olive oil -; 2 tablespoons butter -; 1 white or yellow onion -; 1 teaspoon sugar -; 1 teaspoon balsamic vinegar -; 2 teaspoons fresh rosemary, minced -; 8 to 10 mission (dark) figs, quartered -; 2 tablespoons chopped parsley -; 1 to 2 teaspoons lemon juice -; Freshly ground black pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pork Tenderloin With Figs and Onions

1. 2 pork tenderloins, about a pound each -

2. Kosher salt -

3. 2 tablespoons extra virgin olive oil -

4. 2 tablespoons butter -

5. 1 white or yellow onion -

6. 1 teaspoon sugar -

7. 1 teaspoon balsamic vinegar -

8. 2 teaspoons fresh rosemary, minced -

9. 8 to 10 mission (dark) figs, quartered -

10. 2 tablespoons chopped parsley -

11. 1 to 2 teaspoons lemon juice -

12. Freshly ground black pepper -

How to cook deliciously - Pork Tenderloin With Figs and Onions

1. Stage

Salt the pork tenderloins: Season the pork tenderloins with salt and leave them out at room temperature for 15 to 20 minutes.

2. Stage

Slice the onion: Slice into strips from the top to the root end. Cutting the onion this way helps keep the pieces hold their shape.

3. Stage

Sear the tenderloins on all sides: Heat 2 tablespoons of olive oil and 1 tablespoon 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.

4. Stage

Finish cooking the tenderloins: Remove the tenderloins to an oven-proof pan, and place in the oven at 300°F. Cook for 15 to 20 minutes, until an instant read thermometer inserted into the center of the tenderloins reaches 140°F. Then remove from oven and let rest.

5. Stage

Sauté the onions, add sugar and balsamic: 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.

6. Stage

Add the rosemary and figs: 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.

7. Stage

Remove from the heat. Mix in the parsley and lemon juice: Add salt and pepper to taste.

8. Stage

Slice the pork tenderloin: Slice into 1/4-inch thick slices and serve alongside the onions and figs.