Ingredients
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2 (1 1/2 pound) pork tenderloins
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1 teaspoon kosher salt, or to taste
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½ teaspoon freshly ground black pepper, or to taste
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2 tablespoons olive oil
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2 shallots, thinly sliced lengthwise
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12 fresh figs, stemmed and halved
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1 cup chicken broth
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¼ cup good-quality balsamic vinegar
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1 tablespoon minced fresh rosemary
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fresh rosemary sprigs for garnish (optional)
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Pat tenderloins dry and remove silver skin, if present. Season with kosher salt and freshly ground pepper, to taste.
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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.
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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.
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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).
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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.
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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.
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Slice tenderloins, drizzle reduced liquid over the meat, and garnish with fresh rosemary sprigs, if desired.
Cook's Note:
Use pork loins weighing between 1 and 1.5 pounds.
Nutrition Facts (per serving)
| 307 | Calories |
| 10g | Fat |
| 18g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 307 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 3g | 13% |
| Cholesterol 112mg | 37% |
| Sodium 478mg | 21% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 2g | 8% |
| Protein 36g | 73% |
| Potassium 895mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
