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Pork Tenderloin with Fig and Walla Walla Sweets

Not too long ago, my drycleaner blessed me with fresh figs. I’m not sure why, as we have a slight language barrier. She pointed at me to wait, dug around under the counter and placed these jewel toned beauties into my hands. She proceeded to hug her hands around mine, nodding and smiling – it felt like a blessing. I couldn’t help but to nod back, smiling and giggling, saying my thanks.

Home I went, wondering what to do with these unexpected tasty treats. There is the obvious — bacon wrapped figs, baked to melt in your mouth perfection – but… there were only 6 figs. I’d have them devoured in seconds. That didn’t seem right. Then it came to me. Pork tenderloin, smothered in fig and sweet onion, splashed with balsamic and olive oil, with seasoning of rosemary and cracked black pepper that would bring this dish to life. Yes, please!!

2 Pork Tenderloins

MARINADE

1C. Balsamic Vinegar

½ C. Olive Oil

1 tsp. dried Rosemary

1 Walla Walla Sweet Onion, sliced

6 Figs, de-stemmed and sliced

Fresh cracked Black Pepper

SIDE DISH

Green Beans, ends removed

Bacon, chopped

Red Pepper, sliced

Onion, sliced

Sweet Yellow Toms

Salt

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Combine marinade ingredients into a large bowl.

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Place pork tenderloin in large Ziploc bag. Pour marinade over pork tenderloin, zip the bag shut. Refrigerate 4 hours.

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In a large skillet coated with olive oil, brown all sides of pork tenderloin over medium heat. 2-4 minutes total cooking time. Do not add marinade at this time.

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Once pork tenderloin is browned on all sides, pour marinade over the pork. Bake in a preheated 350 degree oven for 30 minutes.

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Meanwhile, prepare green beans for veggie sauté. Over medium heat in a large skillet, stir fry bacon, green beans, red pepper and onion. Add a dash or three of salt as you stir occasionally, cooking for 10-15 minutes. If your bacon is too lean and not producing enough juice, add a little olive oil to keep the sauté moist.

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When pork has baked for 30 minutes, remove from oven and tent – either covering with lid or removing pork to a cutting board and “tenting” with tinfoil. Let pork stand 5 minutes.

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Add yellow toms to veggie sauté and stir fry 2 minutes. Try to prevent the toms from splitting open. I have to give a shout out to my friend, Erin Wriston, who blessed me with these delicate beauties straight from her garden – they are SO good, I had a hard time not eating all of them before they hit the pan!

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Slice pork tenderloin. It should be slightly pink in the middle; don’t be scared — this is when pork tastes the best!

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Serve sliced pork tenderloin topped with onion and fig – although you’ll be tempted, I would recommend not drizzling remaining balsamic – the pork soaked up plenty during the marinating process. Enjoy with a generous side of green bean sauté.

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This is a perfect dish to welcome in the fall season. Be sure to put this recipe on your menu plan within the next few weeks –fresh figs will only be available through late September. Get while the gettin’s good!!

From my kitchen, to yours … ENJOY!!