1 tablespoon fresh rosemary, chopped
1 tablespoon olive oil
Salt and pepper to taste
Kitchen twine
Directions
1. Preheat your oven to 375°F (190°C).
2. In a small saucepan, combine the chopped figs and bourbon. Bring to a simmer and cook for about 5 minutes until the figs are plump and most of the liquid has evaporated. Set aside to cool.
3. In a skillet over medium heat, sauté the chopped onion and garlic in olive oil until softened, about 3-5 minutes. Add the chicken broth and rosemary, and cook for another 2 minutes. Combine with the fig mixture once cooled.
4. Butterfly the pork tenderloins by slicing them lengthwise down the middle, being careful not to cut all the way through. Open the tenderloins like a book and place plastic wrap on top. Pound the meat to an even thickness using a meat mallet.
5. Spread the fig mixture evenly down the center of each tenderloin. Fold the tenderloin back over and secure it with kitchen twine at 2-inch intervals to keep the stuffing inside.
6. Season the outside of the tenderloins with salt and pepper. Heat a large oven-safe skillet over medium-high heat and sear the tenderloins on all sides until golden brown, about 3 minutes per side.
7. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
8. Remove the tenderloins from the oven, cover with foil, and let rest for 10 minutes before slicing and serving.
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