Roasted Pork Tenderloin with Port Wine-Fig Sauce

INGREDIENTS

For Pork Tenderloin
- Pork Tenderloin
- Bacon, extremely thinly sliced
- Salt, Pepper

For Port Wine-Fig Sauce
- 1 cup Port
- 2 Shallots, finely minced
- 4-6 Mission Figs, quartered
- 2 cups Chicken Stock
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Unsalted Butter

For Balsamic Cippoline Onions (recipe adapted from smittenkitchen.com)
- 2 pounds Cippoline or small (1 1/2-inch) Onions
- 4 tablespoons Olive Oil
- 3 tablespoons Unsalted Butter
- 2 tablespoons Sugar
- 1 cup Balsamic Vinegar
- 1 cup Water


DIRECTIONS

For Pork Tenderloin
- Season the tenderloin with salt and pepper.
- Wrap your tenderloin in bacon. Lay out slices of bacon on parchment paper, lengthwise. The bacon should be very thinly sliced.
- Place your pork tenderloin on one end of the bacon slices and start rolling the bacon all the way around the tenderloin, using the parchment to aid.
- Wrap bacon wrapped tenderloin tightly in plastic wrap and refrigerate for about 1 hour. This is so the bacon doesn’t fall apart when searing.
- Once ready, get a skillet hot over medium heat with oil and butter. The skillet should not be too hot, or the bacon will burn.
- Place your tenderloin on the pan, and sear all sides until a nice color is achieved.
- Finish off in a 375 degrees oven. Cook the meat to medium temperature at the most. Use a meat thermometer to test. The pork should be slightly pink when cut.
- Remove from oven, and let rest before slicing.

For Port Wine-Fig Sauce
- In a small saucepan, bring the port, shallots, and figs to a boil. Reduce heat to a simmer and reduce to a syrup mixture (by approx 2/3's)
- Add the chicken stock and reduce again by half.
- Puree the mixture with an immersion blender. You can use a regular blender. Once pureed, pass through a sieve.
- Return it to the saucepan and simmer for about 5-10 minutes, until it is thickened up slightly.
- Whisk in the butter ans season with salt/pepper to taste.

For Cippoline Onions
- Blanch the onions in boiling water for one minute and let them cool so that they can easily be peeled. Peel the onions.
- Heat olive oil in a large saute pan over medium high heat. Add the butter and cook until foam subsides.
- Add the onions and saute until golden brown on all sides (approx. 8 minutes). Note that this will splatter so have a cover handy.
- Add the sugar, balsamic vinegar, and water, and bring to a boil.
- Cook the onions about 10 more minutes. Use the lid as needed to avoid splattering. Note that if the liquid evaporates too quickly, add more water as needed, but be careful not to overcook the onions.
- Remove from the saute pan into a bowl until ready to serve. This is fine warm or at room temperature.

For Serving
- Fan your sliced pork tenderloin on a plate, and drizzle with Port Wine-Fig Sauce
- Place Cippoline Onions along the side.