Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
One 1 lb pork tenderloin
1cloveminced garlic
1tspfinely chopped rosemary
2- 3whole sprigs rosemary
1tspchili sauce
2tbspbrown sugar
Pinchof salt
1tbspcanola oil
1tspolive oil
1tbsp+ 1 tsp balsamic vinegar
8-10fresh figs
Instructions
Mix together the brown sugar, garlic, minced rosemary and salt.
Pat the rub all over the pork tenderloin. Wrap in plastic and refrigerate for at least an hour and up to eight hours.
Preheat the oven to 400 degrees
Place the figs in a bowl and toss in 1 tsp olive oil and 1 tsp balsamic vinegar.
Heat canola oil to a shimmer in an oven proof skillet. Put the pork in the pan and brown well on all sides.
Add the figs and the rosemary sprigs to the pan.
Place the pan in the hot oven and roast to 140-145 degrees, about 20 minutes.
When the pork is done, remove it from the pan and let rest on a cutting board for 5-10 minutes.
Slice the pork into 1” medallions and arrange on a platter.
Add any meat juices to the pan with the figs along with one tablespoon of balsamic vinegar. Add a teaspoon or two of water if needed. Deglaze the pan over a low heat.
Arrange the figs on the platter with the meat and drizzle with the pan juices.