Ingredients:
1 1 ½ lbs Pork Tenderloin
1 cup orange juice
Salt and pepper
1 Tbsp. fresh parsley, chopped
1 cup dried figs
2 garlic cloves, minced
2 Tbsp. Olive Lucy Fig Balsamic Vinegar, divided
Directions:
Preheat oven to 375 degrees F.
Place the dried figs in a medium saucepan and cover with orange juice. Soak for 10 minutes. Add one tablespoon of the fig balsamic and bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes. Remove from heat. Transfer the mixture to a blender or food processor and puree until smooth. Set aside.
Generously season the pork with salt and pepper and place on a rimmed baking sheet. Stir together ¼ cup of the pureed fig with the remaining tablespoon of Fig balsamic and brush over the poor. Roast for 25-30 minutes or until the meat thermometer registers 150 degrees in the thickest section. Transfer the pork to a cutting board and let rest 5 minutes before slicing. Top with parsley to serve.
