Quick, easy, fool-proof, crowd-pleasing. My criteria for a recipe these days, especially during the summer when I don’t want to spend much time in the kitchen.

One of my favorite finds, that more than meets all these, is Pork Tenderloin marinated with Stonewall Kitchen Vidalia Onion Fig Sauce, and served topped with more of the sauce. Buy a package of 2 pork tenderloins. Add 1/3 bottle (3-4 oz.) of Vidalia Onion Fig Sauce to a plastic bag that will hold the tenderloins and close securely. Add the tenderloins to the bag and marinate a couple hours or overnight. Preheat the oven to 450 degrees. Line a 9×13 casserole dish with aluminum foil – this makes clean up a breeze. Put the tenderloins in the casserole (discard the bag with marinade) and bake until done.

Since pork tenderloins can be different sizes, it’s hard to give an exact baking time. So I start with 35 minutes, and test for an internal temperature of 145 degrees. They may need another 5-10 minutes. (The National Pork Board recommends 145 degrees for pork tenderloin, which means the barest hint of pink in the center, to keep them from pork’s nemesis – drying out).

Cut into serving rounds and top with more Vidalia Onion Fig Sauce. For an easy summer meal, serve with a green salad and store-bought potato or pasta salad. The Whitehaven Marlborough Sauvignon Blanc we served with it was perfect.

Stonewall Kitchen Vidalia Onion Fig Sauce

This is a great sauce for marinating and basting baked or grilled meats. I would try it on everything from fish, chicken and beef, to grilled vegetables. For some reason, the local stores that carry Stonewall Kitchen rarely stock it, so we order it from Stonewall Kitchen by the case. We keep some for ourselves. We originally discovered this sauce when we received it in a gift set, so we keep some on hand to give as hostess gifts.


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