Pork Tenderloin Stuffed With Fresh Figs & Thyme

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3/4 pound fresh ripe figs (use black figs for a dark sauce)

1 teaspoon kosher or coarse sea salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon cumin

2 tablespoons minced fresh thyme leaves

1 garlic clove, minced

1 tablespoon paprika

1/8 teaspoon cayenne

2 pork tenderloins, each about 1 to 11/4 pounds

1 tablespoon extra virgin olive oil

1 1/2 tablespoons balsamic vinegar

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