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Pork Tenderloin in Vidalia Onion Fig Sauce
Ingredients
  • 2 (1 to 1.5 pound) tenderloins of pork
  • 1 bottle Stonewall Kitchen Vidalia Onion Fig Sauce, reserve ¼ cup for sauce
  • 1 cup white wine or applesauce
  • 2 large white onions (Vidalia or Maui), chopped
  • 1 pound fresh or dried figs, cut into quarters
  • 1 green pepper, diced
  • 1 red pepper, diced
  • Balsamic vinegar
  • Olive oil
  • Salt and pepper
  • ½ cup chicken stock
  • 1 box couscous
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