for 4
Easy, easy and quick – my kind of recipe! I serve with a Cilantro Rice to sop the wonderful pan sauce

• ½ cup fig preserves or fig butter
• ¼ cup rice vinegar
• 1-2 tbs Asian chile paste with garlic
• 1 tbs low-sodium soy sauce
• Kosher salt and freshly ground pepper to taste
• 1 tbs extra virgin olive oil
• 1 small pork tenderloin (1 ½ lbs)
• 2-3 tbs low-sodium chicken stock
• 1 tbs cold butter
• Fresh chives or fresh cilantro, chopped, to garnish

Preheat oven to 350.

Combine preserves, vinegar, chile paste and soy sauce in a small bowl. Set aside.
Sprinkle pork with salt and pepper. Heat a 10” oven-proof sauté pan over medium high heat. Saute pork on all sides and slip into oven for 18-20 minutes or until temperature reaches 150 degrees. Remove pork from oven and from pan – lightly cover with foil.

With pan over medium heat, add chicken stock and de-glaze scrapping up any of the “good bits.” Add fig preserve mixture and bring to a boil for two minutes or until slightly thickened. Turn off heat and add cold butter swirling it around the pan until it melts. Taste for seasoning. Cut pork on the diagonal and serve napped with Fig and Chile Pan Sauce. Garnish with herb of your choice.