PORK TENDERLOIN WITH FIG BALSAMIC VINEGAR REDUCTION
Steps:
- One pork tenderloin, pepper and salt to taste. Heat olive oil and butter in skillet, sear tenderloin. Set skillet aside. Rub tenderloin with fresh thyme. Roast or grill tenderloin to desired temperature, ~ 155F. Tent tenderloin. Warm skillet, add a generous tablespoon of good balsamic vinegar, warm and blend. Add 1/4 cup or more of good Zinfindal or Rhone. Add lengthwise quartered figs to poach. Simmer for 4-5 minutes, then reduce liquid with figs still in skillet. Don't be shy, get it thick. Slice tenderloin and serve skillet contents on top.
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