When they’re in season, well the box fill-eth over.
If you have ever had a fig tree, you know what I mean.
Fig trees rain figs.
Elise Bauer
(Oddly they rain leaves too.
When it comes time, one day you have leaves on the tree, the next day, none.
They all drop at once.)
Elise Bauer
My parents have a green fig tree,Hankhas a Mission fig tree, so we are doubly blessed.
Personally I prefer the mission figs; the flavor is more intense.
Season the pork tenderloins with salt and leave them out at room temperature for 15 to 20 minutes.
Elise Bauer
Slice into strips from the top to the root end.
Cutting the onion this way helps keep the pieces hold their shape.
Heat 2 tablespoons of olive oil and 1 tablespoon of the butter in a saute pan over medium-high heat.
Elise Bauer
Pat the tenderloins dry with paper towels.
Place the tenderloins in the pan and sear on all sides, until nicely browned.
Remove the tenderloins to an oven-proof pan, and place in the oven at 300F.
Elise Bauer
Then remove from oven and let rest.
Toss to combine and saute for 3-4 minutes.
Add the sugar and balsamic vinegar, and toss to combine again.
Elise Bauer
Reduce the heat to medium-low and cook for 15 minutes.
Once the onions have softened and browned, add the rosemary and figs.
Increase the heat to medium-high and stir to combine.
Saute 2 minutes, stirring often.
Add salt and pepper to taste.
Slice into 1/4-inch thick slices and serve alongside the onions and figs.
