Pork with Fig & Caramelized Onion Sauce

Ever since I discovered figs a few years ago, I’ve been searching for new and interesting ways to use them. This is one of my favorite savory fig recipes, and you can use either a pork tenderloin or pork chops, depending on what you prefer.

Wednesday night, we had a pork tenderloin and some figs in the fridge (how did those get there?), so I decided to make it with the tenderloin. Since it’s just the beginning of fig season, it’s been almost a year since I’ve made this…. and it was STILL as amazing as I remembered! Enjoy!

Pork with Fig & Caramelized Onion Sauce
Adapted from Simply Recipes food blog
Serves 4

Ingredients:
4 boneless pork loin chops, about 5 oz each, or 1 lb pork tenderloin, trimmed (see alternate directions)
salt & pepper, to taste (for pork)
2 tsp whipped butter*
2 tsp olive oil
salt (for onion mixture)
1 white or yellow onion
1 teaspoon sugar*
2 teaspoons balsamic vinegar
2 Tbsp fresh rosemary, minced, divided
8-10 mission (dark) figs, quartered
1/4 cup water or stock
1 Tbsp chopped parsley
1-2 teaspoons lemon juice
Black pepper

Directions:
1. Slice the onion into strips lengthwise (from the top to the root end). Cutting the onion this way helps keep the pieces hold their shape.

2. Add the onions to the sauté pan along with the 2 tsp of whipped butter and 2 tsp olive oil. Sprinkle with salt. Toss to combine and sauté for 3-4 minutes. Add the sugar and balsamic vinegar, and toss to combine again. Reduce the heat to medium-low and cook for 15 minutes.

3. Meanwhile, prepare pork chops. Preheat grill or broiler. Use 1 Tbsp rosemary and sprinkle on each side of pork chops, pressing to adhere. Season each side with salt & pepper. Broil or grill for 3-4 minutes per side, until cooked to desired doneness.

4. Once the onions have softened and browned, add the remaining rosemary and figs. Increase the heat to medium-high and stir to combine. Sauté 2 minutes, stirring often. Add water or stock to pan, scraping up any browned bits. Remove from the heat. Mix in the parsley and lemon juice. Add salt and pepper to taste. Spoon sauce over pork chops to serve.

*Alternate Directions – for pork tenderloin*
Pork tenderloin with fig sauce - ingredients
1. Slice the onion into strips lengthwise (from the top to the root end). Cutting the onion this way helps keep the pieces hold their shape.

2. Preheat oven to 400.

3. Prepare pork tenderloin. Heat a medium or large skillet with 1 tsp olive oil. Sprinkle pork tenderloin with 1 Tbsp chopped rosemary, and season with salt & pepper. Sear pork on all sides (about 6 minutes total),
Pork tenderloin with fig sauce - cooking pork

then place in a baking dish, and roast in the oven for 10 minutes (or until internal temperature is 160). Remove pan from oven, and let meat rest for at least 10 minutes.
Pork tenderloin with fig sauce, cooked

4. Meanwhile, using the same skillet, add the onions to the sauté pan along with 2 tsp of whipped butter and 1 tsp olive oil. Sprinkle with salt. Toss to combine and sauté for 3-4 minutes. Add the sugar and balsamic vinegar, and toss to combine again. Reduce the heat to medium-low and cook for 15 minutes.

5. Once the onions have softened and browned, add the remaining rosemary and figs. Increase the heat to medium-high and stir to combine. Sauté 2 minutes, stirring often. Add water or stock to pan, scraping up any browned bits.

Pork tenderloin with fig sauce - sauce in pan

Remove from the heat. Mix in the parsley and lemon juice. Add salt and pepper to taste. Spoon sauce over sliced pork tenderloin to serve.

Nutritional info (pork tenderloin):
Calories: 309.0
Total Fat: 9.0 g
Cholesterol: 91.9 mg
Sodium: 248.3 mg
Total Carbs: 28.2 g
Dietary Fiber: 4.3 g
Protein: 30.0 g

Nutritional info (pork chop):
Calories 287.4
Total Fat 6.9 g
Cholesterol 80.6 mg
Sodium 411.1 mg
Potassium 967.6 mg
Total Carbohydrate 23.5 g
Dietary Fiber 3.6 g
Protein 33 g

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