Roasted Tenderloin

Step 1

I start by rinsing the tenderloin and patting dry with paper towels. Then I douse in fig vinegar Great for tenderizing, then generous treat with salt and freshly ground pepper. Let this sit for at least an hour if you can, overnight in the frig is awesome.

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Step 2

Wash the green onions and trim the green to fit in a cast iron skillet. Coat the bottom of the pan with butter and add medium heat. Add the onions to the skillet and turn occasionally to sauté and soften. When the onions are finished. Remove from the skillet and set aside.

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Step 3

Add the fig preserves, By Design Fruit Vinegar, and butter to a medium saucepan. add low to medium heat, stirring occasionally. Let the sauce simmer for allowing the vinegar, butter, and preserves to mix. Once the sauce is simmering, add half of the cayenne pepper, stir and taste. Add addition pepper as to taste. Leave simmering for 15 to 20 minutes.

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Step 4

Add a mixture cool water with the arrow root -- about half and half and stir the mixture together. Add to the sauce while stirring. Allow the sauce to simmer for a few more minutes, thickening.

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Step 5

NOTE: Taste again. If necessary, add a bit more cayenne or vinegar to taste. Alos, depending on the preserves, you may need to add some sugar to balance out the tart and spice.

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Step 6

Set the oven to 375 deg F. Add enough oil to cover the bottom of a cast iron skillet (or a skillet that can go in your stove) and add high heat on the stove top. Make sure oil is hot, then add the tenderloin to the skillet. Brown all sides, 4 to 6 min total. Using a brush, brush a layer of the sauce over the piece(s) of tenderloin. Coat the sides and ends as well. Add the onions into the skillet as well and place in the oven.

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Step 7

Cook till internal temperature is 145 degrees F. Remove from oven, Add sauce and allow to rest for a few minutes before cutting. Plate and enjoy.