Roast Pork Tenderloins with Figs and Balsamic Sauce

I really enjoy cooking and trying new things. I love my foodi, instant pot, dutch oven, and my crepe maker :) I love making meals from scratch and enjoying the fruits of my labor.

1 teaspoon ground fennel seed

1 teaspoon table salt, plus more as needed

¾ teaspoon black pepper, plus more as needed

2 pounds pork tenderloins (2 loins total, about 1 pound each), trimmed of silver skin and patted dry with paper towels

2 teaspoons vegetable oil

3 tablespoons unsalted butter

1 pint fresh figs, green or black, halved lengthwise

¾ cup balsamic vinegar

¼ teaspoon sugar, plus more if necessary

6 sprigs fresh thyme, tied into a bundle with kitchen twine, plus 1 teaspoon minced leaves

2 bay leaves

subheading: BEFORE YOU BEGIN:

Most markets sell ground fennel seed, but it is easy to grind whole seeds at home if you have a spice grinder; toast the whole seeds briefly in a dry skillet, cool briefly, and then grind. Choose fairly firm figs, as they will be hard to move if they are too soft. Don’t try to substitute dried figs for fresh; they won’t work in this recipe.Different brands of balsamic vinegar may require different amounts of sugar to balance the acidity. For both flavor and visual contrast, pair the pork with a simple salad of spicy greens, like watercress or arugula, and a crusty loaf of bread to soak up the sauce. Leftover pork and figs make an excellent, if unconventional, sandwich, combined with a baguette and arugula or baby spinach. Most markets sell ground fennel seed, but it is easy to grind whole seeds at home if you have a spice grinder; toast the whole seeds briefly in a dry skillet, cool briefly, and then grind. Choose fairly firm figs, as they will be hard to move if they are too soft. Don’t try to substitute dried figs for fresh; they won’t work in this recipe.Different brands of balsamic vinegar may require different amounts of sugar to balance the acidity. For both flavor and visual contrast, pair the pork with a simple salad of spicy greens, like watercress or arugula, and a crusty loaf of bread to soak up the sauce. Leftover pork and figs make an excellent, if unconventional, sandwich, combined with a baguette and arugula or baby spinach.

Directions at americastestkitchen.com

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