Ingredients
Scale
- 2 pork tenderloins, about a pound each
- Salt
- 4 Tbsp butter
- 1 sweet yellow onion
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 2 teaspoons fresh rosemary, minced
- 8–10 Fresh brown figs, quartered
- 2 Tbsp chopped parsley
- Zest of 1 lemon
- 1–2 teaspoons lemon juice
- Black pepper
Instructions
- Salt the pork tenderloins well and set them out at room temperature for 15-20 minutes. Heat the oven to 300°F
- Slice the onion into strips lengthwise.
- Heat 3 tablespoons of the butter in a sauté pan or cast iron skillet 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.
- 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- until tender and golden. Add the sugar and balsamic vinegar, and toss to combine again. Reduce the heat to medium-low and cook for 15 minutes. Add the rosemary and figs. Increase the heat to medium-high and stir to combine. Sauté 2 minutes, stirring often.
- After 2 minutes, 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.
- Prep Time: 30 min
- Cook Time: 20 min
Keywords: pork tenderloin, fresh figs, caramelized onion, pork, fig, onion,