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Pork Tenderloin with Fresh Figs and Caramelized Onions

Pork Tenderloin with Fresh Figs and Caramelized Onions

This recipe originally appeared in Figs: The Overlooked Fall Fruit.

Pork Tenderloin with Fresh Figs and Caramelized Onions

Dori Fritzinger
Category

Main Course

Ingredients

  • 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

  1. Salt the pork tenderloins well and set them out at room temperature for 15-20 minutes.
  2. Heat the oven to 300°F.
  3. Slice the onion into strips lengthwise.
  4. Heat 3 tablespoons of the butter in a sauté pan over medium-high heat.
  5. Pat the tenderloins dry with paper towels. Place the tenderloins in the pan and sear on all sides, until nicely browned.
  6. Remove the tenderloins to an oven-proof pan, and place in the oven at 300°F.
  7. 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.
  8. While the tenderloins are roasting, add the onions to the sauté pan along with the other tablespoon of butter.
  9. Sprinkle with salt.
  10. Toss to combine and sauté for 3-4 minutes- until tender and golden.
  11. Add the sugar and balsamic vinegar, and toss to combine again.
  12. Reduce the heat to medium-low and cook for 15 minutes.
  13. Add the rosemary and figs. Increase the heat to medium-high and stir to combine.
  14. Sauté 2 minutes, stirring often.
  15. Remove from the heat.
  16. Mix in the parsley and lemon juice. Add salt and pepper to taste.
  17. Slice the pork tenderloins into 1/4-inch thick slices and serve alongside the onions and figs.
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Dori Fritzinger

Dori Fritzinger

She lives and works with her multi-generational family in the foothills of the Blue Ridge Mountains in North Carolina. They have a farm of cows and calves, wool sheep, dairy goats, rabbits, ducks, geese, chickens, honeybees, a horse and a donkey.

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