Roasted Pork Tenderloin with Balsamic Fresh Fig Sauce

Ingredients

Serves 5

• 2 pork tenderloins

• Olive oil

• Salt

• Pepper

• Dried sage

• 2 tablespoons butter, divided

• 3/4 cup diced red onion

• 6 tablespoons balsamic vinegar

• 2 cups chicken stock

• 1 tablespoon fresh thyme

• About 16 fresh figs, cut in wedges

Directions

1. Preheat oven to 400 degrees.

2. Rub tenderloins with olive oil and sprinkle with salt, pepper, and sage. Heat a large, ovenproof saute pan to medium high and drizzle with olive oil. Brown tenderloins on all sides.

3.  Roast tenderloins in the oven for about 15 – 20 minutes or until the internal temperature reaches 135 degrees.

4. Remove tenderloins from oven and tent with foil.

5. In the same pan that the tenderloins were browned, add 1 tablespoon butter and the red onion. Saute until softened and lightly browned, about 6 – 8 minutes.

6.  Add the balsamic vinegar and scrap up the bits off the bottom of the pan. Cook for about 30 seconds.

7. Add the chicken stock and bring to a boil. Cook until the sauce reduces by half, about 5 – 7 minutes.

8. Stir in the remaining tablespoon of butter, thyme and about 3/4 of the figs and heat the sauce just through.

9. To serve, slice the tenderloin into medallions and top with the sauce and a few of the reserved figs.