Stonewall Kitchen is dedicated to scrumptiously sweet and rich savory flavors equally, but some of our products are the best of both worlds. Our Vidalia Onion Fig Sauce finds a special place in between as a savory sauce with a creatively sweet profile.
In our early days at the Farmers’ Market, we always used the freshest ingredients we could find. “We weren’t crazy about specific ingredients,” says Jonathan. “As long as they were what was the most fresh at the time. Eventually for this product, we found that Vidalia onions were the best ingredient.”
But why Vidalia onions? These different varieties are unusually sweet for an onion, with an elegant and delicate flavor, making them perfect for a sauce that walks the line between sweet and savory flavors!
“This sauce is so much more than the name suggests,” says Michele Cole, Product Developer. “The bright notes of orange complement the earthy, sweet notes of the figs and onions. Balsamic vinegar, soy sauce, apples and spices all come together to turn this into an elegant and sophisticated sauce.”
Simply pour Vidalia Onion Fig Sauce over chicken or pork and roast for a company-worthy meal. Add richness to your favorite pan sauce or serve over grilled meats and seafood. We even use it as our secret ingredient in our caramelized onions. For an outstanding main dish, try our Tenderloin of Pork in Vidalia Onion Fig Sauce recipe below!
Tenderloin of Pork in Vidalia Onion Fig Sauce
- 2 (1 – 1.5 pound) tenderloins of pork
- 1 bottle Stonewall Kitchen Vidalia Onion Fig Sauce, reserve 1/4 cup for sauce
- 1 cup white wine or applesauce
- 2 large white onions (Vidalia or Maui), chopped
- 1 pound fresh or dried figs, cut into quarters
- 1 green pepper, diced
- 1 red pepper, diced
- Balsamic vinegar
- Olive oil
- Salt and pepper
- 1/2 cup chicken stock
- 1 box couscous
- Mix wine and Vidalia Onion Fig Sauce together (reserving 1/4 cup of the fig sauce) together, pour onto pork and marinate overnight.
- Preheat oven to 375°F. Roast pork in oven until internal temperature of pork reaches 160°F (20-25 minutes).
- Prepare the couscous according to directions. Add chopped red and green peppers. Moisten with olive oil and a hint of balsamic vinegar, salt and pepper to taste.
- For the sauce, sauté onions in butter and a little oil on low heat until lightly browned.
- Add chicken stock and reserved Vidalia Onion Fig Sauce until onions are soft and sauce is slightly thickened. Then add figs and cook until heated through.
- Arrange the couscous on a plate. Slice the pork into medallions and lay over the couscous. Top with the warm sauce and garnish.