roast pork with balsamic figs & roasted onions

By Leigh

Ingredients

• 1 * 1 (1-pound) pork tenderloin, trimmed
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 teaspoon black pepper
• * Cooking spray
• 8 * 8 dried Mission figs
• 2 * 2 tablespoons balsamic vinegar
• 2 * 2 tablespoons water
• 1 * 1 tablespoon low-sodium soy sauce
• 1 * 1 (8-ounce) container refrigerated prechopped onion

Details

Adapted from find.myrecipes.com

Preparation

Step 1

1. Preheat oven to 425°.

2. Sprinkle pork evenly with salt and pepper; coat with cooking spray. Heat a medium-sized cast-iron skillet or other ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes or until browned on all sides, turning occasionally.

3. While pork browns, coarsely chop figs. Combine vinegar, 2 tablespoons water, and soy sauce in a small bowl. When pork is browned, remove pan from heat. Add figs, onion, and vinegar mixture to pan, stirring to loosen browned bits.

4. Bake, uncovered, at 425° for 15 minutes or until a thermometer registers 160° (slightly pink). Stir onion mixture; cover pan loosely with foil. Let stand 5 minutes before slicing.
Nutritional Information

Calories:
256 (15% from fat)
Fat:
4g (sat 1.4g,mono 1.6g,poly 0.5g)
Protein:
24.6g
Carbohydrate:
30.6g
Fiber:
4.6g
Cholesterol:
63mg
Iron:
2.1mg
Sodium:
349mg
Calcium:
81mg