Tenderloin of Pork in Vidalia Onion Fig Sauce
Succulent tender pork enhanced by sweet figs is complemented by an easy-to-make sauce. A special treat to serve yourself or guests.
- 2 tenderloins of pork (1-1.5 lbs each)
- 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
- Olive oil
- Salt and pepper
- 1/2 cup chicken stock
- 1 box couscous
- Mix wine and Vidalia Onion Fig Sauce together (reserving 1/4 of Fig sauce) together, pour onto pork and marinate overnight.
- Preheat oven to 375 degrees. Roast pork in oven until internal temperature of pork reaches 160 degrees – 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.
- Saute onions in butter and a little oil on low heat until lightly browned.
- Add chicken stock and reserved Stonewall Kitchen 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 garnish.