Tenderloin of Pork in Vidalia Onion Fig Sauce

Tenderloin of Pork in Vidalia Onion Fig Sauce

  • Skill


  • Prep


  • Total

  • Makes

    4 – 6 Servings



  • 2 (1-1.5 pound) tenderloins of pork
  • 1 bottle Stonewall Kitchen Vidalia Onion Fig Sauce, reserve 1/4 cup for sauce
  • 1 cup white wine or applesauce
  • 2 large white onions (Vidalia or Maui), chopped
  • 1 pound fresh or dried figs, cut into quarters
  • 1 green pepper, diced
  • 1 red pepper, diced
  • Balsamic vinegar
  • Olive oil
  • Salt and pepper
  • 1/2 cup chicken stock
  • 1 box couscous




    1. Mix wine and Vidalia Onion Fig Sauce together (reserving 1/4 of Fig sauce) together, pour onto pork and marinate overnight.
    2. Preheat oven to 375° F. Roast pork in oven until internal temperature of pork reaches 160° F (20-25 minutes).
    3. Prepare the couscous according to directions. Add chopped red and green peppers. Moisten with olive oil and a hint of balsamic vinegar, salt and pepper to taste.
    4. For the sauce, sauté onions in butter and a little oil on low heat until lightly browned.
    5. Add chicken stock and reserved Vidalia Onion Fig Sauce until onions are soft and sauce is slightly thickened. Then add figs and cook until heated through.
    6. Arrange the couscous on a plate. Slice the pork into medallions and lay over the couscous.

Top with the warm sauce and serve.


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