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.