Pork Tenderloin with Onion, Orange and Dried Fig Marmalade

Ingredients

• 2 large pork tenderloins, about 1 pound each
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• Large pinch of cayenne
• Salt and freshly ground black pepper
• 1 navel orange
• 1 cup dried figs, stems removed and quartered (Blue Ribbon® Orchard Choice®, and Sun-Maid® are excellent brands)
• 1/4 cup sherry vinegar
• 1 large yellow onion, thinly sliced
• 2 teaspoons sugar
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 2 cups chicken stock
• 3 sprigs of fresh parsley
• 2 bay leaves
• 8 whole cloves