By Barbara Kobsar

Illustration by Caroline H Gould

Cooks take note:
The 1/3 cup stock was mistakenly left off the ingredient list in our print magazine, so feel free to ignore your inner schoolmarm and write it in.

EEB45-DE-(2)-67

Serves 4

1½ pounds pork tenderloin, trimmed
Kosher salt
Black pepper
2 tablespoons canola oil
1– 2 tablespoons butter
6 fresh figs (Black Mission is a favorite), cut into quarters
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
1/3 cup chicken stock

Season pork with salt and pepper. Sear tenderloin on all sides in oil in a large sauté pan over medium-high heat, then remove and place on wire rack placed over a roasting pan. Roast at 400° for 20 to 25 minutes. Melt butter over medium heat in medium sauté pan. Add figs and cook 2 minutes. Remove figs from pan and add vinegar, sugar, and stock to same pan. Stir and bring mixture to a boil, then simmer 4 to 5 minutes to reduce and thicken. Return figs to pan and keep warm. Remove pork from oven and let rest 5 minutes. Slice and place on platter. Spoon figs around pork and pour sauce over top. Serve.