Pork Tenderloin with figs and onion

2 pork tenderloins, on a book eachSalt4 butter1 Tbsp white you yellow onion1 sugar1 spoon teaspoon vinegar2 au. new romarin, minced8-10 mission (dark) fig-tree, quartered2 Tbsp hachées parsley1-2. lemon pepper juiceBlack

1 Only tenderloins pigs, put them in room temperature for about 15-20 minutes. heated to 300 F.

2 Chop onion in bandes trick (from the top end of root). Cut onion but how can help keep parts keep form. (See to caramelize onions for a Visual).

3 Spoon of butter in heat 3 saut a bomb on medium heat heaven. Not tenderloins dry and paper towel.Put tenderloins himself and sear on all sides, until very very. Remove tenderloins to an oven-proof pan in the oven, and in 300 F. Cook about 15-20 minutes, until a thermometer in lecture Center tenderloins came to 140 F. Then take off in the oven and leave the rest.

4 During tenderloins who torréfaction, add onions are pan saut with each other.Bay Saupoudrer. has been.Toss and turn to mixed with saut for 3-4 minutes.Add sugar and vinegar au, and sent to mix, the heat is medium weight Èdi Netherlands and cooking for about 15 minutes.

5 once they have outfit and onion very, add romarin and Fig. increase heat to medium-high and stir to combine. Saut 2 minutes, to often.

6 Remove from the heat source; mix in Parsley and lemon juice, add the salt and pepper taste.

Labor tenderloins pigs in 1/4-inch slices and serve onion media value and fig-tree.

Serves 4-6.

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