Pork Tenderloin with Balsamic Onion-Fig Relish |
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Prep Time: 9 Minutes Cook Time: 19 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Caramelized onion, balsamic vinegar, and figs combine to create a subtly sweet topping for savory roasted pork. A side of acorn squash, available in peak form throughout the winter, rounds out this hearty meal. Ingredients:
1 (1-pound) pork tenderloin, trimmed |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
8 dried mission figs |
2 tablespoons balsamic vinegar |
2 tablespoons water |
1 tablespoon low-sodium soy sauce |
1 (8-ounce) container refrigerated prechopped onion |
Directions:
1. Preheat oven to 425°.
2. Sprinkle pork evenly with salt and pepper; coat with cooking spray. Heat a medium-sized cast-iron skillet or other ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes or until browned on all sides, turning occasionally.
3. While pork browns, coarsely chop figs. Combine vinegar, 2 tablespoons water, and soy sauce in a small bowl. When pork is browned, remove pan from heat. Add figs, onion, and vinegar mixture to pan, stirring to loosen browned bits.
4. Bake, uncovered, at 425° for 15 minutes or until a thermometer registers 160° (slightly pink). Stir onion mixture; cover pan loosely with foil. Let stand 5 minutes before slicing.
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