Roasted Pork Tenderloin with Maple-Balsamic Fig Glaze

This is one of my all time favorite ways to cook pork. I found the recipe online years ago and thankfully saved it. I have searched any number of times since and while I can find maple balsamic glazes and fig balsamic glazes, I have yet to relocate this particular, well-loved combination. I'm making this next weekend for some friends and serving it along with a lovely roasted butternut squash soup. If anyone out there is still reading this....I'll add pictures next week!

• Pork tenderloin seasoned to taste and cooked. 
• 2 tsp. olive oil
• 1 large shallot sliced thin
• 1 cup chicken broth or stock 
• 1/2 cup (about 3oz) dried figs, stemmed and diced 
• 1/3 c. maple syrup 
• 3 tbsp. balsamic vinegar 
• 1 tbsp. good dijon mustard

Pre-heat oven to 325F. Pat pork tenderloin dry and season to taste (I use sea salt, pepper and garlic). Add 1 - 2 tbsp olive oil to an oven safe skillet and place over medium heat on the stovetop until the oil begins to shimmer. Sear the tenderloin on all sides then cook in the oven until done (about 20-25 minutes per pound). When the tenderloin is done, remove from pan and allow to rest.

Return pan to stovetop over medium heat and add shallots. Cook until the shallots are softened and beginning to brown. Increase heat to meduim high and add broth and figs, bring to simmer scraping bottom of skillet to loosen any browned bits. Simmer until liquid is reduced to 1/3 cup. Add syrup, vinegar, mustard and any juices from resting meat and cook until thickened and reduced. Adjust seasonings with salt and pepper, pour sauce over tenderloin and serve.