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



Preheat oven to 425°.
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.
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.
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.