Roasted Pork Tenderloin with Pears & Figs

• 1/4 cup canola oil
• pork tenderloins, trimmed
• 12 each pears, each cut into 8 slices Safeway 1 lb For $1.88 thru 02/09
• 3 qt. red onions, each cut into 16 wedges
• 1-1/2 cups Kraft Balsamic Vinaigrette Dressing
• 1-1/2 cups Calimyrna figs, finely chopped
• 1 Tbsp. garlic, minced

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add meat; cook 1 to 2 min.
3. on each side or until golden brown on both sides.
4. Transfer to 2 full hotel pans sprayed with cooking spray (or to 13x9-inch pan for trial recipe).
5. Surround with pears and onions.
6. Bake in 425 degrees F standard oven 15 min.
7. Meanwhile, combine vinaigrette, figs and garlic.
8. Drizzle meat, pears and onions with vinaigrette mixture; bake 10 to 15 min.
9. or until meat is done (160 degrees F).
10. Remove from oven; tent with foil.
11. Let stand 10 min.
12. Slice meat.
13. For each serving: Serve 85 g meat with 1 cup (250 mL) pear mixture.

canola oil, pork tenderloins, red onions, dressing, calimyrna figs, garlic

Taken from www.kraftrecipes.com/recipes/roasted-pork-tenderloin-pears-figs-123571.aspx (may not work)