Roasted Pork Tenderloin with California Fresh Figs
Celebrating the Quality of California Figs
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Silicone baking mat
- Mixing bowl
- Measuring spoon
- Chef's knife
- Paring knife
- Cutting board
- Instant-read thermometer
- Spoon
- Serving platter
Ingredients
- 1 pork tenderloin (about 1 pound)
- 1 tablespoon sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped rosemary
- 1-2 garlic cloves, chopped
- 1/4 teaspoon salt
- Freshly ground black pepper
- Flaked sea salt (optional)
- 1 pound California Fresh Figs, stems trimmed and halved
- 1/2 onion, cut in half
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sherry vinegar
- 1/8 teaspoon salt
- 3 rosemary sprigs
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