Roast Pork Tenderloins with Figs and Balsamic Sauce

Name: Roast Pork Tenderloins with Figs and Balsamic Sauce
Yield: Serves 4 to 6
Ingredients: 1 teaspoon, ground fennel seed; 1 teaspoon, table salt, plus more as needed; 3/4 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; 3/4 cup, balsamic vinegar; 1/4 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

Main Courses
Pork

The mild flavor, lean texture, and ease of preparation of pork tenderloin makes it a hugely popular cut of meat. In this case, we wanted to combine the pork with fresh figs and a sweet-tart sauce prepared in the same pan.

SERVES 4 to 6

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