Balsamic Braised Pork Tenderloins with Fresh Figs
Description
Pork tenderloins are braised in balsamic vinegar with fresh figs and shallots. A wonderful dish for fall.
Ingredients
•
2 (1 1/2 pound) pork tenderloins
•
1 teaspoon kosher salt, or to taste
•
1/2 teaspoon freshly ground black pepper, or to taste
•
2 tablespoons olive oil
•
2 shallots, thinly sliced lengthwise
•
12 fresh figs, stemmed and halved
•
1 cup chicken broth
•
1/4 cup good-quality balsamic vinegar
•
1 tablespoon minced fresh rosemary
•
fresh rosemary sprigs for garnish (optional)
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Pat tenderloins dry and remove silver skin, if present. Season with kosher salt and freshly ground pepper, to taste.
3
Pour oil into a large, oven-proof skillet and heat over medium-heat until oil shimmers. Carefully place seasoned tenderloins into the hot oil and brown on all sides, 7 to 10 minutes total.
4
Add sliced shallots around tenderloins and stir, about 1 minute. Add figs, chicken broth, and balsamic vinegar. When the mixture begins to bubble, sprinkle minced rosemary over everthing.
5
Cover, place in the preheated oven and bake until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6
Using tongs, remove pork from the skillet and place on a serving platter. With a slotted spoon, remove figs from the skillet and place around the tenderloins. Cover loosely with foil.
7
Place skillet back onto the stovetop over medium-high heat. Bring pan juices to a boil and allow to reduce to about 3/4 cup, 10 to 15 minutes.
8
Slice tenderloins, drizzle reduced liquid over the meat, and garnish with fresh rosemary sprigs, if desired.