Ingredients
- 2 (1 1/2 pound) pork tenderloins
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 tablespoons olive oil
- 2 shallots, thinly sliced lengthwise
- 12 fresh figs, stemmed and halved
- 1 cup chicken broth
- ¼ cup good-quality balsamic vinegar
- 1 tablespoon minced fresh rosemary
- fresh rosemary sprigs for garnish (optional)
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat tenderloins dry and remove silver skin, if present. Season with kosher salt and freshly ground pepper, to taste.
- Pour oil into a large, oven-proof skillet and heat over medium-heat until oil shimmers. Carefully place seasoned tenderloins into the hot oil and brown on all sides, 7 to 10 minutes total.
- Add sliced shallots around tenderloins and stir, about 1 minute. Add figs, chicken broth, and balsamic vinegar. When the mixture begins to bubble, sprinkle minced rosemary over everthing.
- Cover, place in the preheated oven and bake until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Using tongs, remove pork from the skillet and place on a serving platter. With a slotted spoon, remove figs from the skillet and place around the tenderloins. Cover loosely with foil.
- Place skillet back onto the stovetop over medium-high heat. Bring pan juices to a boil and allow to reduce to about 3/4 cup, 10 to 15 minutes.
- Slice tenderloins, drizzle reduced liquid over the meat, and garnish with fresh rosemary sprigs, if desired.
Source: Allrecipes
