Pork Tenderloin with Peach Avocado Salsa & Balsamic Fig Reduction Sauce

Ingredients

• 1 ½ pounds pork tenderloin
• ¾ cup fig-infused balsamic vinegar (or a good regular balsamic vinegar)
• ¼ cup honey (or maple syrup)
• ¼ cup white wine (a good port wine or sherry will work fine, too)
• ½ teaspoon sea salt, divided use (plus more to taste)
• 1 avocado, pitted and diced
• 2 peaches, pitted and sliced
• 1 red onion, finely chopped
• 2 tablespoons fresh dill, chopped
• Black pepper, to taste

Directions

1. Preheat the oven to 375ºF. Place the pork in a resealable plastic food storage bag. In a bowl, combine the balsamic vinegar, honey, white wine, and ¼ teaspoon salt. Whisk to combine, then pour half of the mixture over the pork to marinate for about 30 minutes at room temperature. Pour the remaining mixture into a small saucepan to reduce for your sauce later.
2. While the pork is marinating, combine the avocado, peaches, red onion, dill, and ¼ teaspoon salt in a bowl. Set aside. Remove the pork from the marinade and place in a small roasting pan. Pour the remaining marinade from the bag over the pork, then cover the pan with foil. Roast for 15 minutes, covered. Then remove the foil and roast uncovered for another 5-10 minutes, or until internal temperature is about 150ºF (for a nice juicy piece of meat).
3. During the last few minutes of cooking the pork, bring the reserved balsamic mixture to a boil, then turn down the heat to a low simmer and, stirring regularly, let it reduce to about half (usually 5-10 minutes). Watch closely so it does not burn (the sugars on the honey and alcohol can burn quickly if you are not careful). Do this right before the meat is done. If you do it too early, the sauce will thicken too much as it cools. Slice the pork into thin medallions, top with the salsa, and drizzle it all with the reduced balsamic sauce and enjoy.

Servings

Serves 4-6

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