Preheat oven to 400 degrees F.
Season the pork tenderloins with salt and pepper to taste.
Combine the garlic and Rosemary Olive Oil in a small dish. Spread the mixture evenly over the tenderloins.
Place in a roasting pan and roast for 35-45 minutes, until a thermometer in the center of the tenderloin registers 155 degrees F.
Transfer the pork to a cutting board, reserving any drippings from the pan. Tent with foil and rest for 10 minutes.
Meanwhile, prepare the sauce. Transfer any drippings from the roasting pan to a medium saucepan.
Add the Fig Balsamic and chicken stock, and bring to a boil.
Stir often until the liquid is reduced in half, about 8-10 minutes.
Season to taste with salt and pepper.
Carve the tenderloins into 1/4 inch slices and serve with the fig sauce.
