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Name:Pork Tenderloin w/ Figs and Balsamic Vinegar Contributor:Rick Mc
Description:pork roast with figs Posted:2000-05-20
Key words:bachelor, pork, figs, balsamic vinegar Category:Main Dishes
ID:628 Updated:2006-04-03 07:52:38
Ingredients:1 pork tenderloin (about 1.5 lb)
6 figs, fresh (or soaked dried figs), cut in half
1 Tbsp honey or brown sugar
1/2 c chicken stock
2 Tbsp olive oil
2 oz balsamic vinegar
Preparation:Preheat oven to 350 degF.

Saute pork, in an oven-proof pan, in olive oil (about 3 minutes on a side, to brown), then place in pre-heated oven for 6 to 10 minutes (depending on desired doneness).

Remove pork to a plate and set aside (covered with foil). Pour out
remaining grease in pan, return to medium high heat burner and deglaze
with balsamic vinegar. Add chicken stock, honey/brown sugar and
figs. Reduce over medium heat for about 5 min until sauce napes' back of
a spoon (this means if you dip the back of a spoon in a sauce and you run
your finger over it, making a horizontal line, the sauce will not readily
run across the horizontal line). Replace the pork (and any juices on
plate) to the sauce and reheat for a minute or two. Slice pork into
medallions and serve over mashed garlic potatoes, topping with sauce and
Notes:Serve with oven-roasted veggies or a green salad.

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