With few ingredients, this simple recipe is perfect for a quick weeknight meal. Serve with some seasoned baked winter squash for a complete meal. Start the squash before you start the pork – winter squash takes awhile to cook in the oven.
1 pound pork tenderloin
salt and pepper, to taste
8 dried mission figs, chopped
4 Tbsp balsamic vinegar
4 Tbsp water
2 Tbsp soy sauce (I always use low sodium!)
8 oz onion, chopped
1. Preheat oven to 425 degrees F.
2. Sprinkle pork with salt and pepper. Heat an ovenproof skillet over medium high heat. Coat pan with cooking spray and cook pork 4 minutes on each side or until browned. Remove pan from heat.
3. Combine vinegar, water, and soy sauce in a small bowl.
4. Add figs, onion, and vinegar mixture to pan. Stir to loosen browned bits.
5. Bake, uncovered, for 15 minutes or until pork reaches desired degree of doneness. Stir onion mixture, cover pan loosely with foil and let stand 5 minutes before slicing.
Yield: 4 servings (256 calories, 4 g total fat, 1.4 g saturated fat, 24.6 g protein, 30.6 g carbohydrate, 4.6 g fiber, 63 mg cholesterol)
Cooking Light, Oxmoor House 2009