Roasted Pork Tenderloin With Fresh Fig Sauce

• 1 20 ounces pork tenderloin, cleaned of silver skin and halved
• 2 tablespoons canola or grape seed oil
• Fine grain sea salt and freshly ground pepper
• 1 tablespoon butter
• 6 fresh, green Italian or Brown Turkey figs, perfectly ripe and cut into quarters
• 3 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 1/3 cup chicken stock

1. Preheat oven to 400 degrees F. Season the pork well with salt and pepper. Heat a large saute pan over medium high heat. When hot add the canola oil and the tenderloin. Sear off on all sides 2 minutes per side. Remove from heat and place on a wire rack placed over a cookie sheet and place in the preheated oven for 25 minutes.
2. Meanwhile, heat the butter in a medium saute pan until melted. Add the figs to the pan and cook for 2 minutes, until golden. Remove the figs from the pan and set aside. Add the balsamic vinegar, stock and sugar to the same pan. Bring the mixture to a boil and simmer for 4 to 5 minutes until the sauce has reduced and thickened. Return the figs to the pan, heat through and keep warm.
3. Remove pork from the oven and allow to rest for 5 minutes. Slice the pork and place on a platter. Spoon figs around pork and pour sauce over and around the pork. Serve.

pork tenderloin, oil, grain sea salt, butter, brown turkey figs, balsamic vinegar, brown sugar, chicken stock

Taken from food52.com/recipes/14391-roasted-pork-tenderloin-with-fresh-fig-sauce (may not work)