Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, January 17, 2012

Braised Pork Loin with Figs and Caramelized Onions

Not much to say about this dish! I love pork, caramelized onions and figs, so i thought, why not put all 3 together? It was great, lovely combination of flavors. I made the same dish right before Christmas for my family and served with a Risotto Milanese and the flavors were fantastic. Today, for diet week, i get a small portion of white rice and mixed greens.
This dish takes a little extra time to make, since caramelizing the onions can take 1 hour, but worth the time!

2 pound pork tenderloin
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon sugar
2 large onions, cut into slices
2 leeks, sliced, white and light green parts only
10-15 dry mission figs, halved
1/2 cup white wine
1 cup chicken or beef stock
2 tablespoons balsamic vinegar

Rub pork with salt and pepper.
In a heavy bottomed pan, heat olive oil and butter. Add onions, leeks, sugar and a pinch of salt and pepper. Stir well and cook over low stirring every 15 minutes for 1 hour.
Preheat oven to 350F.
Move caramelized onions to the side and add pork to the pan. Brown pork on all sides. Add figs, wine, stock and vinegar. Bring to a boil. Cover and transfer to oven. Cook for 30 minutes or when a thermometer inserted down the middle reaches 145F. Flip the pork once during the cooking period.
Remove pork from pan and let it rest in a cutting board for 5-10 minutes. Meanwhile, reduce the cooking liquid by half, by cooking on high on stovetop, always stirring.
Slice pork and serve it topped with onions, figs and pan sauce.


  1. Love this, Bia! Gorgeous and bound to be delicious. Thanks@ :)

  2. You are very welcome Michele and it was delicious!xo Bia