Balsamic Braised Pork Tenderloins with Fresh Figs

Ingredients

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• 4 tablespoons olive oil, divided
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• 2 dates, pitted and chopped, or to taste
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• 3 tablespoons white balsamic vinegar
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• 2 teaspoons minced fresh rosemary
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• 1 teaspoon sliced garlic
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• 1 teaspoon salt, or to taste
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• ½ teaspoon freshly ground black pepper, or to taste
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• 6 cups 1/2-inch x 2-inch rainbow carrot sticks
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• 4 cups 1/2-inch x 2-inch peeled, seeded butternut squash chunks
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• ½ red onion, sliced lengthwise
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• 2 (1 1/4 pound) pork tenderloins
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Instructions

1. 1
   Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.
2. 2
   Place 2 tablespoons olive oil, dates, vinegar, rosemary, garlic, salt, and pepper in a blender or small food processor. Pulse several times to mix, then puree until smooth, about 1 minute. Reserve 2 tablespoons of the mixture for later use.
3. 3
   Combine rainbow carrots, butternut squash, and red onion in a large bowl. Toss with balsamic mixture, and place on the prepared sheet pan.
4. 4
   Roast vegetables, uncovered in the preheated oven for 20 minutes.
5. 5
   Meanwhile, blot tenderloins with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place tenderloins in skillet and cook until lightly browned, about 2 minutes per side.
6. 6
   Stir vegetables; nestle tenderloins into vegetables. Brush each tenderloin with 1 tablespoon reserved balsamic mixture and return the sheet pan to the oven.
7. 7
   Roast, uncovered, until vegetables are tender and pork is slightly pink in the center, about 20 minutes. The internal temperature of the meat should read at least 145 degrees F (63 degrees C).
8. 8
   Drizzle vegetables and tenderloins with remaining 1 tablespoon olive oil.