Recipe Tip: Consider garnishing with a sprinkle of fresh rosemary or thyme to enhance the savory elements and provide a beautiful visual contrast.
Pork Tenderloin in Vidalia Onion Fig Sauce
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Directions
Item No.
131104
Ingredients
- 2 (1-1.5 pound) pork tenderloins
- 1 bottle Stonewall Kitchen Vidalia Onion Fig Sauce, reserve 1/4 cup for sauce
- 1 cup white wine or applesauce
- 2 large white onions (Vidalia or Maui), chopped
- 1 pound fresh or dried figs, cut into quarters
- 1 green pepper, diced
- 1 red pepper, diced
- Balsamic vinegar, to taste
- Olive oil
- Salt and pepper, to taste
- 1/2 cup chicken stock
- 1 box couscous
Directions
- In a large bowl, mix together wine and Vidalia Onion Fig Sauce (reserving 1/4 of Fig sauce). Pour the mixture onto pork and marinate 1 hour to overnight.
- Preheat oven to 375° F. Roast pork in oven until internal temperature of pork reaches 160° F (20-25 minutes).
- Prepare the couscous according to directions. Add chopped red and green peppers. Moisten with olive oil and a hint of balsamic vinegar, salt and pepper to taste.
- For the sauce, saut� onions in butter and a little oil on low heat until lightly browned.
- Add chicken stock and reserved Vidalia Onion Fig Sauce until onions are soft and sauce is slightly thickened. Then add figs and cook until heated through.
- Arrange the couscous on a plate. Slice the pork into medallions and lay over the couscous.
- Top with the warm sauce and serve.
