- 2 (1-1.5 pound) tenderloins of pork
- 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 F. Roast pork in oven until internal temperature of pork reaches 160 degrees 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, sauté 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.