ADVOCATE-TESTED RECIPE
Serves 6. Recipe is from Corinne Cook.
2 pork tenderloins (¾-1 lb. each), rinsed and patted dry with paper towels
Dry Rub:
½ tsp. salt
¾ tsp. black pepper
1½ tsp. garlic powder
½ tsp. dried thyme
½ tsp. fennel seed, crushed
½ tsp. rubbed sage
2 generous pinches cayenne pepper
Glaze:
2 tbls. olive oil, divided
1 medium onion, peeled, halved and cut into thin slices
2⁄3 cup chicken broth
1 tsp. balsamic vinegar
¼ tsp. cumin
Pinch of salt, black pepper and cayenne, or to taste
½ cup fig preserves
½ cup orange segments, chopped
1. In small bowl, combine the dry rub ingredients. Coat tenderloins with the dry rub seasoning; cover and refrigerate for at least 1 hour.
2. While pork is marinating, prepare the glaze.
3. In medium nonstick skillet, add 1 tablespoon olive oil and onion slices. Cook over medium to medium-low heat until onions are tender and get to a golden brown color, stirring occasionally. The longer you cook them, the darker and sweeter they become. I just cooked them to a rich, golden-brown color and that was fine for this recipe.
4. Add the chicken broth, balsamic vinegar, cumin, seasonings, fig preserves and orange segments. Bring to a boil and simmer, uncovered, for about 10 minutes or until mixture thickens. Remove from heat and set aside.
5. Add remaining 1 tablespoon olive oil to large skillet and brown meat on all sides.
6. Place meat on a rack in a foil-lined baking pan, spread about half the glaze over the meat and bake in preheated 350-degree oven for about 25 minutes or until meat reaches an internal temperature of 145 degrees or longer if you want it cooked more toward medium-well. Add remainder of glaze about 5 minutes before removing from oven.
7. When desired internal temperature is reached, remove from oven, cover loosely with foil and allow to rest 3 minutes before carving. Slice and serve with pan juices if desired.
