Figs! When they're in season, well the box fill-eth over.
If you have ever had a fig tree, you know what I mean. Fig trees rain figs. (Oddly they rain leaves too. When it comes time, one day you have leaves on the tree, the next day, none. They all drop at once.)
My parents have a green fig tree, Hank has a Mission fig tree, so we are doubly blessed. Personally I prefer the mission figs; the flavor is more intense.
Hank brought over some of his figs, with which we made a fig galette, and with which we made this awesome caramelized onion, balsamic, rosemary, fig accompaniment to pork tenderloin.
I liked the fig onions so much I made them again today for lunch and ate them all, with a few slices of leftover tenderloin. Yum!
Pork Tenderloin With Figs and Onions
2 pork tenderloins, about a pound each
1 white or yellow onion
2 tablespoons extra virgin olive oil
2 tablespoons butter, divided
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
Preheat the oven:
Preheat the oven to 300°F.
Salt the pork tenderloins:
Season the pork tenderloins with salt and leave them out at room temperature for 15 to 20 minutes.
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.
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.
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.
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.
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.
Remove from the heat. Mix in the parsley and lemon juice:
Add salt and pepper to taste.
Slice the pork tenderloin:
Slice into 1/4-inch thick slices and serve alongside the onions and figs.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||19%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||5%|
|Total Sugars 7g|
|Vitamin C 3mg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|