I love figs. Just by themselves, they are such an interesting flavor and texture. I got a bunch in one of my Covey Rise hauls and I decided to make something savory with them. I saw this recipe for pork tenderloin with caramelized onions and figs from Simply Recipes and was sold. I love caramelized onions, and I had a pork tenderloin in my freezer! Score!
I marinated my pork in a store-bought briny marinade, but I recreate my simple brine below. Brining a pork tenderloin is a must in my book! They tend to be dry and this helps so much! The figs and caramelized onions together were amazing and the pan sauce I made to go with it was a dream. Gentleman Caller said to put this one in the Hall of Fame. Oh and did I mention I served this over Parmesan grits?!
Make this! I bet even some adventurous kiddos would like this. It is a fancy meal for two and can easily be multiplied for company. Your people and your taste buds will thank you! I know you must think I am fancy for cooking with that semi high priced wine below. Well, don't judge me! It was free and I don't love Chardonnay. I say free because Gentleman Caller won the wine wagon raffle at the school fair! I wish I had a photo of this thing, it was packed with goodies! Linking up with the usual suspects below. Full recipe to follow the montage.
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| Restaurant Worthy am I right? |
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| There are some friends missing, namely pork, grits, cheese, vinegar and broth. |
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| I love the smell on onions caramelizing! |
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| And the sound of a sear! |
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| Look at those beautiful local figs! |
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| Now they are ready for a party! |
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| Pan sauces are really easier than you think! |
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| I mean, doesn't that just look delightful?! |
(Adapted from Simply Recipes)
Pork and Pan Sauce
1 pork tenderloin
store bought marinade or see note for easy homemade brine
Salt and pepper
4 Tbsp butter
1 white or yellow onion, cut into slices
2 teaspoons balsamic vinegar
8-10 figs, quartered
1/4 cup white wine
2 cups chicken broth
1 tbsp. dijon mustard
Heat the oven to 350°F. Heat 2 tablespoons of the butter in an oven proof sauté pan over medium-high heat. Pat the tenderloin dry with paper towels. Place the tenderloin in the pan and sear on all sides, until nicely browned. Place in the preheated oven. Cook for 15-20 minutes, until an instant read thermometer inserted into the center of the tenderloins reaches 140°F. Remove the tenderloin from oven and let rest on a cutting board. Add mustard and broth and whisk to combine with brown bits. Season with salt and pepper and let cook on low to thicken.
While the tenderloins are roasting, add the rest of butter to a skillet. When bubbling, add the onions and toss to combine, cook on medium low until caramelized, about 15 minutes. Sprinkle with salt. Add the balsamic vinegar, and toss to combine. Once the onions have softened and browned, add the figs and wine. Increase the heat to medium-high and stir to combine. Sauté 2 minutes, stirring often.
Add salt and pepper to taste. Slice the pork into 1/4-inch thick slices and serve alongside the onions and figs.
Grits:
Cook grits as directed for 2 servings but use chicken broth instead of water. When cooked, add 1/4 cup Parmesan cheese and black pepper.
Brine:
Fill a small pan with water and heat to a boil. Add salt and sugar and stir until combined. remove from heat. Fill a large bowl with ice and pour brine over it. Once cool, add the pork and let it sit for 10 minutes to an hour.
Happy Cooking!
Missy
Linking up with Meal Plan Monday and Tasty Tuesdays.
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