Pork Tenderloin with Vidalias, Figs, Apricots, Shitakes, and Balsamic

By TheresaJ

Ingredients

• 1 1/2 lb pork tenderloin, rinsed, dried and trimmed of excess fat or silver skin
• 1 T olive oil
• 2 Vidalia onions, sliced into 1/4 inch slices
• 1 c sliced shitake mushrooms (4 or 5 stemmed mushrooms)
• 12 dried figs
• 1/2 c dried apricots, chopped
• 3 T balsamic vinegar
• 1/2 c chicken stock
• 1 T chopped fresh sage
• salt and fresh ground peppe

Preparation

Step 1

Heat olive oil in sauté pan. Season pork tenderloin with salt and pepper and sear all sides in sauté pan and remove from heat. Layer onions in bottom of Crock-Pot® slow cooker and place tenderloin on top and add shitakes, figs and apricots. In a separate bowl, combine balsamic, stock and sage and pour over other ingredients. Cook on High for 3 hours, tossing ingredients several times to ensure even cooking, until meat is tender and onions have softened Remove tenderloin, let rest for 5 minutes. Adjust seasoning to taste and cut into ¾ inch slices. Top with additional ingredients and broth when serving.