Spirited Pork Tenderloin with Fig and Chipolte Onions

Spirited Pork Tenderloin with Fig and Chipolte Onions Ingredients

1 whole pork tenderloin about 1 pound	1 clove garlic minced
1 cup fig jam or preserves divided	4 cups thinly sliced sweet onions
1/4 cup dark rum divided	1 tablespoon minced canned chipolte chiles in adobe sauce *
2 tablespoons olive oil divided	1/4 cup chopped red bell pepper
1 tablesoon spicy brown mustard

Instructions for Spirited Pork Tenderloin with Fig and Chipolte Onions

Heat oven to 400 degrees F. Spray a 13x9-inch baking pan with nonstick cooking spray; set aside. Combine 1/2 cup jam, 2 tablespoons rum, 1 tablespoon oil, mustard and garlic; spread over pork tenderloin. Place tenderloin in prepared pan and roast 20-25 minutes, until meat thermometer interted reads 155 degrees F. Let tenderloin stand 5 minutes before slicing diagonally into 1/4-inch slices.
Meanwhile, heat remaining tablespoon oil in large skillet over medium-high heat. Saute onions about 5minutes, stirring, until soft. Stir in remaining jam, rum and chipolte peppers. Reduce heat to medium. Cook, uncovered, 10 minutes or until slightly caramelized, stirring occasionally. Salt and pepper to taste.
Serve sliced pork with onion mixture. Sprinkle red peppers over both. Garnish platter with fresh sliced figs, if desired.

*Always wear rubber gloves when handling hot chiles.

Main Ingredient: PorkCuisine: American

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