Pork Tenderloins With Fig, Caramelized Onion and Orange Glaze

Serves 6. Recipe is from Corinne Cook.

2 pork tenderloins (¾-1 lb. each), rinsed and patted dry with paper towels

Dry Rub:

½ tsp. salt

¾ tsp. black pepper

1½ tsp. garlic powder

½ tsp. dried thyme

½ tsp. fennel seed, crushed

½ tsp. rubbed sage

2 generous pinches cayenne pepper


2 tbls. olive oil, divided

1 medium onion, peeled, halved and cut into thin slices

2?3 cup chicken broth

1 tsp. balsamic vinegar

¼ tsp. cumin

Pinch of salt, black pepper and cayenne, or to taste

½ cup fig preserves

½ cup orange segments, chopped

1. In small bowl, combine the dry rub ingredients. Coat tenderloins with the dry rub seasoning; cover and refrigerate for at least 1 hour.

2. While pork is marinating, prepare the glaze.

3. In medium nonstick skillet, add 1 tablespoon olive oil and onion slices. Cook over medium to medium-low heat until onions are tender and get to a golden brown color, stirring occasionally. The longer you cook them, the darker and sweeter they become. I just cooked them to a rich, golden-brown color and that was fine for this recipe.

4. Add the chicken broth, balsamic vinegar, cumin, seasonings, fig preserves and orange segments. Bring to a boil and simmer, uncovered, for about 10 minutes or until mixture thickens. Remove from heat and set aside.

5. Add remaining 1 tablespoon olive oil to large skillet and brown meat on all sides.

6. Place meat on a rack in a foil-lined baking pan, spread about half the glaze over the meat and bake in preheated 350-degree oven for about 25 minutes or until meat reaches an internal temperature of 145 degrees or longer if you want it cooked more toward medium-well. Add remainder of glaze about 5 minutes before removing from oven.

7. When desired internal temperature is reached, remove from oven, cover loosely with foil and allow to rest 3 minutes before carving. Slice and serve with pan juices if desired.