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.

 

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