Pork Tenderloin With Figs, Apricots, And Shitake Mushrooms

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3 pounds pork tenderloin, rinsed, dried and trimmed of excess fat or skin

2 tablespoons olive oil

3 large Vidalia onions, sliced into 1/4-inch slices

2 cups sliced Shitake mushrooms (4 or 5 stemmed mushrooms)

20 dried figs

1 cup dried apricots, chopped

3 tablespoons balsamic vinegar

1/2 cup chicken stock

2 tablespoons chopped fresh sage

Salt and freshly ground black pepper

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