Fig-Glazed Pork Tenderloin

What you will need:

2 cloves garlic crushed

3/4 cup Patricia & Paul Fig Balsamic Vinegar

1 cup brown sugar

11/2 cup water

4 TBS Patricia & Paul Tuscan Herb Olive Oil

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 pork tenderloins trimmed of fat and silver skin and tied

Preparation:

Whisk together garlic, ¼ cup Balsamic, brown sugar, ½ cup water and 2 TBS of Olive Oil. Place tied pork tenderloin in a large ziptop bag, add whisked mixture and allow to marinate for at least two hours. Remove pork and put marinade liquid in a large measuring cup.  Preheat oven to 300 degrees. Heat remaining oil on high heat in a Dutch oven. Season pork with salt and pepper, sear on all sides and set aside. Add ½ cup of the marinade and remaining water to the Dutch oven and bring to a boil. Add seared pork, cover and place in the preheated oven for 20 minutes. While the pork is cooking, place the remainder of the marinade and the remaining Balsamic in a saucepan over medium heat and reduce by half. Reserve half of this reduced marinade/balsamic mixture in a bowl. When the pork has been in the oven for 20 minutes, uncover and increase the oven temperature to 400F. Baste with the remaining reduced marinade/balsamic sauce.  Roast uncovered for about 10 minutes or until the internal temperature is 140F. Rest for 10 minutes and slice. Drizzle with reserved sauce and serve.