Ingredients
2 (1 1/2 pound) pork tenderloins
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
2 tablespoons olive oil
2 shallots, thinly sliced lengthwise
12 fresh figs, stemmed and halved
1 cup chicken broth
¼ cup good-quality balsamic vinegar
1 tablespoon minced fresh rosemary
fresh rosemary sprigs for garnish (optional)
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Directions
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