Pork Tenderloin with Balsamic Onion-Fig Relish

Caramelized onion, balsamic vinegar, and figs combine to create a subtly sweet topping for savory roasted pork. A side of acorn squash, available in peak form throughout the winter, rounds out this hearty meal.

Prep: 4 minutes; Cook: 19 minutes; Other: 5 minutes

Prep Time: 9 minutes
Cook Time: 19 minutes
Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup relish)

Ingredients

• 1  (1-pound) pork tenderloin, trimmed
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• Cooking spray
• 8  dried Mission figs
• 2  tablespoons  balsamic vinegar
• 2  tablespoons  water
• 1  tablespoon  low-sodium soy sauce
• 1  (8-ounce) container refrigerated prechopped onion

Preparation

1. Preheat oven to 425°.

2. Sprinkle pork evenly with salt and pepper; coat with cooking spray. Heat a medium-sized cast-iron skillet or other ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes or until browned on all sides, turning occasionally.

3. While pork browns, coarsely chop figs. Combine vinegar, 2 tablespoons water, and soy sauce in a small bowl. When pork is browned, remove pan from heat. Add figs, onion, and vinegar mixture to pan, stirring to loosen browned bits.

4. Bake, uncovered, at 425° for 15 minutes or until a thermometer registers 160° (slightly pink). Stir onion mixture; cover pan loosely with foil. Let stand 5 minutes before slicing.

Nutritional Information

Calories:

256 (15% from fat)

Fat:

4g (sat 1.4g,mono 1.6g,poly 0.5g)

Protein:

24.6g

Carbohydrate:

30.6g

Fiber:

4.6g

Cholesterol:

63mg

Iron:

2.1mg

Sodium:

349mg

Calcium:

81mg