PORK TENDERLOIN with FIG ONION RELISH
This was adapted from a more complex recipe, but the results are just as good;
the relish would also be good with chicken or even duck. To serve four:
1 1 to 2 lb. pork tenderloin (brined if possible)
8 dried Mission figs, soaked in hot water for an hour and drained
1 large onion, finely chopped
2 Tb. water
2 Tb. balsamic vinegar
1 Tb. soy sauce
Preheat your oven to 425. Dry the pork then season it with salt and pepper. Heat
a large oven proof skillet over medium high heat, coat with olive oil, and add the
pork. Brown it on all sides, about 4 minutes. While the pork browns, chop the figs
and the onion. Combine vinegar, water, and soy sauce in a small bowl. When the
pork is brown, move it from the pan to a plate, then add the fig, onion, and
vinegar mixture to the pan, scraping up any lovely browned bits. Put the pork
back in the pan, snuggle it into the figs and onion, and pop it in the oven for about
15 minutes or until your thermometer reads 145-150 for medium. Take the pork
out and tent it for 5 minutes while you stir the relish a bit. Serve your tenderloin
sliced with the relish alongside on a large platter and revel in the porky
appreciation!