Pork Tenderloin with Figs and Shallots

I subscribe to many fitness magazines, not necessarily for the workouts... but for the healthy recipes... that's where I get a ton of ideas on what to cook next.

The September 2012 edition of Shape magazine featured figs.  No real recipes, but mentioned how figs are healthy for you ("Rich in iron, calcium, and fiber..."), and how, since they are savory in flavor, go well with shallots and pork.

Since I had never cooked with figs, I needed some guidance, and thus googled "recipe for pork and figs".  I found this recipe, I cooked it, and it was good.

Start by browning your pork tenderloin on all sides, then transfer to oven for further cooking:

Dice up a few shallots, add to pan.  Then, quarter figs and finely chop some rosemary.

After the shallots are done caramelizing, add some balsamic vinegar and a bit of sugar...

Then, add the figs and rosemary...

Add a squeeze or three of fresh lemon:

Remove pork from oven, letting rest a few minutes, then slice...

And top with the shallot, fig and rosemary mixture...

And devour.  This was sooooo yummy.  I love caramelized onions, and combining that with the freshness of the rosemary and the sweet/savory of the fig was just an outstanding flavor combination.  One of which I highly recommend.

Unfortunately, fresh figs are only in season in late summer and early fall... so I'll add this to my "To Cook" list for next September.  You can use packaged California Mission Figs, and they cooked just nicely...