Serves 6
40 min
Pork Tenderloin With Figs and Onions
Recipe GLPRda9afd3507a177
Pan-seared pork tenderloins served with a sweet and savory topping of caramelized onions, roasted figs, and fresh herbs. The tender, juicy pork is finished with a light lemon and herb sauce that complements the earthy figs and sweet onions perfectly.
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Ingredients
2 about 1 pound each Pork tenderloins
Kosher salt
1 White or yellow onion
2 tablespoons Extra virgin olive oil
2 tablespoons, divided Butter
1 teaspoon Sugar
1 teaspoon Balsamic vinegar
2 teaspoons Fresh rosemary, minced
8 to 10 pieces Dark Mission figs, quartered
2 tablespoons Fresh parsley, chopped
1 to 2 teaspoons Lemon juice
Freshly ground black pepper
Directions
Peel and slice the onion into thin half-moons. Season both pork tenderloins generously on all sides with kosher salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the pork tenderloins in the pan and sear for 4 to 5 minutes on each side until the exterior is golden brown. Transfer the seared pork to a plate.
Return the skillet to medium heat and add 1 tablespoon of butter. Add the sliced onion and cook, stirring occasionally, for 8 to 10 minutes until soft and beginning to caramelize. Stir in the sugar and balsamic vinegar, cooking for another minute until the onions are glazed and golden.
Add the quartered figs to the onion mixture along with the minced rosemary. Stir to combine and cook for 2 to 3 minutes to warm the figs and infuse the rosemary flavor. Add the remaining 1 tablespoon of butter and stir until melted.
Return the pork tenderloins to the skillet, nestling them into the fig and onion mixture. Reduce heat to medium and cook for 8 to 12 minutes, turning occasionally, until the internal temperature of the thickest part reaches 145°F. Do not overcook.
Remove the skillet from heat. Sprinkle the chopped parsley over the pork and drizzle with lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
Transfer the pork tenderloins to a cutting board and let rest for 3 to 5 minutes before slicing. Arrange slices on serving plates and spoon the fig and onion mixture generously over the top.
