Ingredients
- 1 bottle Stonewall Kitchen Vidalia Onion Fig Sauce
- 1 c white wine
- 2 (1-1½ lb) pork tenderloins, silver skin removed
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 2 large sweet onions, chopped
- ½ c chicken stock
- 1 lb Black Mission Figs, cut into quarters
Directions
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 sheet pan. 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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Recipe Ratings and Reviews
I've been making this recipe for years--following a long ago demo. It is a way to turn a relatively tasteless cut of pork, the tenderloin, into a taste explosion. The sauce is also delicious on grilled chicken or porkchops
Simple and easy meal that is company quality. People will think you slaved over it all day!
I made with boneless pork shoulder as done in the cooking demo at the Fresh Market in The Villages store and made a pulled pork which i served on hamburger rolls with home made cold slaw and got many rave reviews.