Figs are one of the first indicators that autumn is quickly approaching. This recipe takes advantage of our rich Fig Balsamic Vinegar to create a sweet and savory main course. Serve with sweet potatoes roasted in Blood Orange Fused Olive Oil and Brussels sprouts for a delicious fall meal.
For the pork:
2 pork tenderloins (about 3 pounds)
1 teaspoon fresh rosemary, chopped fine
3 cloves garlic, minced
3 tablespoons The Olive Scene Rosemary Olive Oil
Seasonello seasoned salt (available at The Olive Scene)
freshly ground pepper
For the sauce:
1/4 cup chicken stock
sea salt and pepper to taste
Mix the oil, garlic and rosemary and set aside.
Generously season the pork tenderloin with seasoned salt & pepper, to taste.
Spread the oil mixture evenly over the seasoned tenderloins and wrap in plastic wrap and refrigerate for 2 hours, up to 24 hours. Bring back to room temp for 30 min before proceeding.
Preheat oven to 400 degrees F.
Place tenderloins in a roasting pan and roast for 25-35 minutes, until a thermometer in the center of the tenderloin registers 155F. Do not over cook.
Transfer the pork to a cutting board, reserving any drippings from the pan. Tent with foil and rest for 10- 20 minutes.
Meanwhile, prepare the sauce. Transfer any drippings from the roasting pan to a medium saucepan.
Add the balsamic vinegar and chicken stock, and bring to a boil. Stir often so sauce does not burn, and the liquid is reduced in half, about 10-20 minutes.
Season to taste with salt and pepper.
Carve the tenderloins into 1/4 inch slices and serve with the fig sauce.
* If you’d like a spicy kick to the tenderloin, substitute Harissa or Baklouti Oil for the Rosemary Oil.