Pork Loin with Balsamic Fig Sauce

Ingredients

For the Pork Loin

• 1 large apple I used Pink Lady or 2 small*, peeled and sliced into 1/4-1/2 inch segments
• 1 large pear or 2 small (not too ripe), peeled and sliced as above
• 2 tbsp coconut oil or possibly more if you need extra towards the end
• 2 tsp ground cinnamon a full 2 if you love cinnamon!
• 1/4 tsp fine grain sea salt
• 3 tbsp coconut butter melted**

For The Balsamic Fig Sauce

• 1 Tbsp butter
• 1 shallot finely chopped
• 1/3 C water
• 1/3 C balsamic vinegar
• 1/4 C chopped dried figs
• 1/2 tsp dried thyme

Instructions

1. Preheat oven to 350� F. Line a baking pan with heavy duty aluminum foil.
2. Generously season pork with salt, pepper.
3. In a large pan, heat olive oil until shimmery. Add tenderloin and cook on all sides until browned.
4. Place tenderloin on foil in the baking pan. Sprinkle with thyme on all sides. Place pats of butter on top of tenderloin. Wrap in foil.
5. Bake until an internal thermometer reads 150� at the thickest part of the meat. 25-35 minutes.
6. When pork is done, remove from oven and let rest at least 5 minutes to lock in the juices.
7. Slice against the grain and serve with fig sauce.

For The Sauce

1. While the pork is cooking, place a saucepan over medium heat and melt butter. Add shallot and cook until translucent. Add water and balsamic vinegar. Heat until reduced by about half and it is noticeably thicker.
2. Add chopped figs and thyme. Stir until fully combined and figs have softened slightly. About 3 minutes.
3. Remove from heat and serve over pork.