- Coarse salt and freshly ground black pepper
- 1 thick slice of lemon
- 1/2 cup Tupelo honey
- 1/3 cup beef broth
- 1/4 cup whole dried cherries or cranberries
- 1-1/2 cups water
- 12 whole dried Calimyrna figs or 24 whole dried tiny Mission figs (figlets)
- 12 whole dried prunes, preferably with pits
- 2 whole pork tenderloins, trimmed, about 1-1/2 lbs. each
- 2 Tbsp. Pompeian Balsamic Vinegar Pomegranate Infused
- 2 tsp. arrowroot mixed with 2 Tbsp. broth
- 2 tsp. dried thyme
- 3 Tbsp. Pompeian Extra Light Tasting Olive Oil
1. In a heavy 2-quart saucepan, combine the water, Pompeian Balsamic Vinegar Pomegranate Infused, honey and lemon. Place the pan over medium heat and stir to dissolve the honey. Add the figs, prunes and cherries or cranberries. Bring to a boil, reduce the heat and simmer for 35 minutes, partially covered, or until the liquid has reduced and the fruits are tender. Remove from the heat and set aside, covered, to cool completely.
2. Preheat the oven to 450° F.
3. Dry the tenderloins thoroughly with paper towels and season with coarse salt, cracked pepper and the thyme. In a heavy roasting pan or flameproof baking dish, heat the Pompeian Extra Light Tasting Olive Oil over medium-high heat, add the tenderloins and brown nicely on all sides. Add the broth to the pan, place the pan in the center of the preheated oven and roast for 15 minutes or until the juices run clear. The internal temperature should register 155° F on a meat thermometer. When the tenderloins are done, transfer them to a carving board and let rest for 10 minutes before carving.
4. Place the skillet with the pork pan juices over medium-low heat and add the reserved fruit compote. Bring to a simmer and stir in a little of the arrowroot mixture until the sauce lightly coats the spoon. Season to taste.
5. To serve, spoon some of the compote in the center of 6 individual serving plates. Carve the pork crosswise into thin slices and place 4 to 5 slices on each portion. Garnish with lavender or parsley and serve at once.