Make marinade by mixing together:
1 T Stonewall Kitchen Vidalia Onion Fig Sauce
1 T Balsamic Vinegar
1 T Tamari/Soy Sauce
1 T Orange Juice
Pour marinade over:
~ 1- 1 1/4 pound pork tenderloin or 4 small boneless pork medallions
Turn pork to be sure all surfaces are well coated with the marinade. Place in refrigerator for 1-2 hours; remove from refrigerator one-half hour before cooking.
Before or while cooking pork make Onion Sauce:
In a small skillet heat:
2 t olive oil
1 large Vidalia onion, peeled and very thinly sliced.
Sauté until onion is wilted and golden, then add:
2-3 T Stonewall Kitchen Vidalia Onion Fig Sauce
Grill or roast pork until done (150-160 degrees F), basting with any remaining marinade; time will vary given hotness of grill; medium temperature for ~ 20 minutes for a tenderloin. NOTE: If using a tenderloin it is best to let it sit for about 10 minutes before slicing, temperature should rise about 5 degrees in this time so set meat thermometer accordingly.
Serve pork medallions or sliced tenderloin topped with Onion Sauce.
Add 1 thinly sliced pear half-way through cooking onions.
Use just the marinade without the additional sauce: