8 ounces dried kalimyrna figs
2 cups dry red wine
1 bunch fresh thyme
3 whole black peppercorns
1/3 cup honey
1/2 cup plus 2 tablespoons balsamic vinegar
2 tablespoons dark brown sugar
1 (2-inch) cinnamon stick
Kosher salt and fresh ground black pepper
1 (12-ounce) pork tenderloin, excess fat and silver skin trimmed
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