Pork Tenderloin with Figs and Balsamic Glaze
User Reviews
5.0
21 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
6 servings (4 ounces each)
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Calories
140 kcal
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Course
Main Course
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Cuisine
American
Pork Tenderloin with Figs and Balsamic Glaze
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This easy oven-roasted Pork Tenderloin is served with fresh figs and a luscious balsamic glaze. It's a simple, delicious way to elevate your weeknight dinners but fancy enough for a special occasion.
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Ingredients
For the pork tenderloin:
- 1 teaspoon dried thyme or ground fennel seeds
- Salt and freshly ground black pepper
- 2 (1-pound) pork tenderloins trimmed (see note 1)
- 2 tablespoons olive oil
For the figs and balsamic glaze:
- 3 tablespoons butter divided (see note 2)
- 8 small figs cut in half
- 3/4 cup balsamic vinegar
- 2 bay leaves
- 1 teaspoon fresh thyme minced, plus more for garnish
- 1/4 teaspoon granulated sugar plus more, to taste
Instructions
For the pork tenderloin:
- Adjust an oven rack to the middle position and preheat oven to 425 degrees. In a small bowl, whisk together thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Rub the spice mixture all over the tenderloins.
- In a large (12-inch) oven-safe skillet, heat olive oil over medium-high heat until just smoking. Add tenderloins and brown on all sides, about 4 to 6 minutes.
- Transfer skillet to oven and roast pork until the internal temperature reaches 140 degrees on a digital thermometer, about 15 to 18 minutes. Transfer pork to a cutting board and tent with foil.
For the figs and balsamic glaze:
- In the now empty skillet over medium-high heat, melt 1 tablespoon butter. Add figs cut side down and cook until light golden brown, about 2 minutes. Using a thin spatula, transfer figs to cutting board cut-side up and tent along with pork.
- Reduce heat to medium-low. Add balsamic vinegar, bay leaves, fresh thyme, and sugar. deglaze pan making sure to scrape up any brown bits. Simmer until glaze is thickened and just covers the bottom of the skillet, about 7 to 10 minutes.
- Remove pan from heat. Discard bay leaves. Add remaining 2 tablespoons butter and gently whisk the sauce until butter is incorporated. Season to taste with salt, pepper, and additional sugar, if desired.
- Slice pork into 1/4-inch slices. Transfer to a serving platter, drizzle lightly with glaze, and garnish with fresh minced thyme. Serve with figs and remaining glaze.
Notes
- is the French term for swirling or whisking cold butter into a hot sauce or puree off heat, giving the sauce shine and richness.
- Pork tenderloin: Tenderloins are low in fat and small in size, about 10 to 12 inches long and consistently weighing about 1 pound each. When you are shopping, plan on 3 to 4 ounces per person. Pork roast can be used in place of the tenderloin, but you will have to increase the roasting time.
- Monter au beurre: is the French term for swirling or whisking cold butter into a hot sauce or puree off heat, giving the sauce shine and richness.
- Yield: 2 pounds of pork tenderloin will cook down to about 1 1/2 pounds, enough for 6 servings, 4 ounces each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftovers taste incredible over cooked quinoa or mashed potatoes. Reheat pork in a pan over medium-low heat or in the microwave.
Nutrition Information
Show Details
Serving
4ounces
Calories
140kcal
(7%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
15mg
(5%)
Sodium
53mg
(2%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
237IU
(5%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings (4 ounces each)
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 140kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 53mg | 2% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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