- 1 bottle Stonewall Kitchen Vidalia Onion Fig Sauce
- 1 c. white wine
- 2 (1 to 1½ lb.) pork tenderloins, silver skin removed
- 2 tbsp. butter
- 1 tbsp. olive oil
- 2 large sweet onions, chopped
- ½ c. chicken stock
- 1 lb. Black Mission Figs, cut into quarters
Pour ¼ c. of Fig sauce in a small bowl. Cover and refrigerate until ready to use.
Combine remaining sauce and wine together. Pour over pork and marinate overnight.
Preheat oven to 375° F. Remove pork from marinade and place on baking sheet. Roast in oven until internal temperature of pork reaches 160° F, about 20-25 minutes. Remove to cutting board and allow to rest 10 minutes before slicing.
While pork cooks make the sauce: heat butter and oil in large skillet on medium low. Add onions and sauté until softened and lightly browned, about 10 minutes. Add chicken stock and reserved Vidalia Onion Fig Sauce and stir to combine. Increase heat to medium. Gently simmer until onions are soft and sauce is slightly thickened, about 10 minutes. Add figs and cook until heated through.
To serve, slice pork and top with warm sauce.
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