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Stuffed Pork Tenderloin with Dried Fruits and a Fig and Mushroom Sage Gastrique

1/4 cup golden raisins 1/4 cup dried dates, chopped 1/4 cup dried apricots, chopped 1/4 cup dried figs, chopped 1/2 cup Mission Fig Dark Balsamic Vinegar 1/4 cup tablespoons Wild Mushroom Sage Olive Oil 1/2 teaspoon Cigar City Herbal Seasoning Salt 1 pork tenderloin (about a pound)

Preheat the oven to 350 degrees F. Combine the dried fruit in a small bowl; pour in 1/4 cup Mission Fig Dark Balsamic. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes.

Butterfly the pork, then cover it with plastic wrap and pound it into an even thickness. Add the fruit filling over the flattened then roll up the pork. Secure with toothpicks or butcher's twine. Season with Cigar City Seasoning Salt.

Sear the pork in a hot pan (with a little Mushroom & Sage Olive Oil) until nice and brown then move it to a baking dish. Roast at 400 degrees. Do not overcook it. As with any lean cut of meat, if it is overcooked, it will be dry. The key is to cook it to 145 degrees Fahrenheit and no more. The pork will be a tiny bit pink in the center and buttery soft.

Meanwhile, whisk together remaining 1/4 cup Fig Balsamic and 1/4 cup Mushroom Sage Olive Oil. Cut the tenderloin into rings, and finish each with Fig and Mushroom Sage Vinaigrette.


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