Ingredients

• 2 , 1 1/2 pound
• 1 teaspoon kosher salt , or to taste
• 0.5 teaspoons freshly ground black pepper , or to taste
• 2 tablespoons olive oil
• 2 shallots , thinly sliced lengthwise
• 12 freshs figs , stemmed and halved
• 1 cup chicken broth
• 0.25 cups good-quality balsamic vinegar
• 1 tablespoon minced fresh rosemary
• fresh rosemary sprigs for garnish , optional

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pat tenderloins dry and remove silver skin, if present. Season with kosher salt and freshly ground pepper, to taste.
3. 3 Pour oil into a large, oven-proof skillet and heat over medium-heat until oil shimmers. Carefully place seasoned tenderloins into the hot oil and brown on all sides, 7 to 10 minutes total.
4. 4 Add sliced shallots around tenderloins and stir, about 1 minute. Add figs, chicken broth, and balsamic vinegar. When the mixture begins to bubble, sprinkle minced rosemary over everthing.
5. 5 Cover, place in the preheated oven and bake until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 Using tongs, remove pork from the skillet and place on a serving platter. With a slotted spoon, remove figs from the skillet and place around the tenderloins. Cover loosely with foil.
7. 7 Place skillet back onto the stovetop over medium-high heat. Bring pan juices to a boil and allow to reduce to about 3/4 cup, 10 to 15 minutes.
8. 8 Slice tenderloins, drizzle reduced liquid over the meat, and garnish with fresh rosemary sprigs, if desired.

Nutrition per serving