AUTUMN FIGS AND PORK TENDERLOIN
Susan Murray, www.awomancooksinasheville.com
One 1 lb pork tenderloin
finely chopped rosemary
whole sprigs rosemary
+ 1 tsp balsamic vinegar
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.
Thank you for trying my recipe - enjoy! Susan Murray, awomancooksinasheville.com