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2 (1 1/2 pound) pork tenderloins
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1 teaspoon kosher salt, or to taste
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½ teaspoon freshly ground black pepper, or to taste
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2 tablespoons olive oil
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2 shallots, thinly sliced lengthwise
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12 fresh figs, stemmed and halved
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1 cup chicken broth
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¼ cup good-quality balsamic vinegar
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1 tablespoon minced fresh rosemary
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fresh rosemary sprigs for garnish (optional)