This was so good and so easy…I felt like a gourmet chef…LOL!!!
Pork Tenderloin with Balsamic Fig Relish
2 lbs. pork tenderloin
2 tsp. Garlic Pepper Seasoning (order at http://www.SimplyKimberS.com)
2 Tbsp. olive oil (I used our Garlic infused Oil…order at http://www.SimplyKimberS.com)
7 oz. pkg. dried Mission figs, chopped and stems removed
1/3 cup Aged Balsamic Vinegar of Modena (order at http://www.SimplyKimberS.com)
¼ cup water
1 medium onion, chopped (I used Onion Onion)
Serve it tonight: Preheat oven to 425°. Season pork with Garlic Pepper Seasoning. Heat oil in a large skillet over medium-high heat. Add pork and cook 6-7 minutes or until browned on all sides. Remove from skillet. Add remaining ingredients to skillet; stir to loosen caramelized bits. Simmer 2 minutes. Place half of sauce in a greased 9 x 13 baking pan. Add pork and remaining sauce. Bake uncovered 15-20 minutes or until internal temperatures reaches 160°. Remove from oven, cover loosely with foil and let sit for 5-10 minutes. Slice pork and serve with sauce. Salt and pepper to taste.
Freezer it for later: Season pork evenly with Garlic Pepper Seasoning and place in a gallon resealable freezer bag. Combine last 4 ingredients in a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Serve with steamed, fresh green beans.
fresh canned green beans, some bacon bits and 2 T bayou bourbon…eat to warm…LOVE THESE!!!
our next groceries…
2 cups shredded, cooked chicken
2 (32 oz.) cartons chicken broth
2 Tbsp. Onion Onion™ Seasoning (order at http://www.SimplyKimberS.com)
2 tsp. Garlic Garlic Seasoning (order at http://www.SimplyKimberS.com)
½ tsp. black pepper
½ tsp. basil
2 ribs celery, sliced
20 baby carrots, sliced or cubed
2 cups egg noodles, uncooked