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Spicy Fig Sauce:
1 tablespoon vegetable oil
1 medium onion, chopped
1 can (4 to 5 ounces) chopped mild green chilies
2 cloves garlic, chopped
1/2 teaspoon dried marjoram
1 packet (1 3/8 oz. or 1.5 oz.) enchilada sauce mix, divided
14 ounces reduced sodium chicken broth
1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid Calimyrna
or Mission Figs
2 1/2 pounds pork tenderloin
2 tablespoons chopped fresh cilantro
Spicy Fig Sauce:
Heat oil in large skillet over medium heat. Stir
in onion; cook 4 minutes. Add canned chilies, garlic, and
marjoram; cook 3 minutes. Stir 1/4 cup dry enchilada sauce
mix into skillet; reserve remaining mix (about 1 tablespoon)
to rub on pork. Add broth, stirring to dissolve sauce mix.
Add figs, cover and simmer 12 minutes, stirring occasionally.
Remove from heat and puree half the sauce mixture in a blender
or food processor; stir back into remaining sauce in skillet.
Sauce will be thick. Add 1/4- to 1/2-cup (or more) water and
thin sauce to desired consistency.
To cook pork, heat oven to 325ºF. Rub reserved enchilada sauce
mix on pork tenderloins and place on roasting pan. Cook until
internal temperature of thickest part of tenderloins registers
160ºF on meat thermometer, about 35 to 45 minutes. To serve,
gently reheat fig sauce; stir in cilantro. Slice pork and
arrange on a serving platter; top with sauce. Serves 8.
Make Ahead Tip: The Spicy Fig Sauce is even better
made a few hours or a day ahead. Refrigerate sauce and reheat
gently before serving.
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