We made this in June or July but I have been taking the summer the way it should be laying back and relaxing so no posting. Today is the first official day of Fall so here I am. Lyn found this recipe in Prevention Magazine so we tried. The first time I had rather large onions and the slices in my opinion were too large so the next time I sliced thinner and it worked out nicely. Also I would quarter the figs length wise my mind automatically goes the opposite. This was not only fast – good for a week night meal-but tasty.

Note the first time we made I had no red onions just sweet white so we tried anyway both were good but I prefer the red.

Prep to table about 20 minutes

Ingredients:

• 2 Red Onions  – cut into eighths or sixteenths depending on size of onion (also tried sweet white)
• 6 fresh figs – quarter
• 1 lbs. trimmed pork tenderloin sliced ¼” slices
• ¾ tsp. cumin
• ¼ tsp. each salt and pepper
• ½ cup dry red wine

Sorry did not have picture of ingredients with red onions

How:

Combine the cumin, salt and pepper in plastic bag add pork and toss to coat

Heat fry pan (cast iron would work best) with olive oil spray over medium-high heat.

Add pork and cook, turning, until golden brown and cooked through, about 4 minutes.

Transfer to plate, cover and keep warm.

Coat skillet with olive oil spray and cook onions and figs stirring until tender, about 7 minutes.  May take a little longer if you are not using a cast iron pan.

Add ½ cup dry red wine and cook until reduced to 2 Tbsp., about 2 minutes.

Serve alongside pork on platter.