Balsamic-Glazed Fig & Pork Tenderloin
"I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas..."
INGREDIENTS
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2 pork tenderloins (about 3/4 pound each), trimmed and silver skin removed
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1 tablespoon smoked paprika
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1 teaspoon salt
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1 teaspoon pepper
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1 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/2 teaspoon white pepper
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1/4 teaspoon cayenne pepper
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1/4 cup balsamic vinegar
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3 tablespoons honey
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1 tablespoon Dijon mustard
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2 teaspoons olive oil
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12 dried figs, halved
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12 cherry tomatoes
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1/2 cup crumbled blue cheese
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4 fresh basil leaves, thinly sliced
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