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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.
I love simple dinners where great ingredients can shine without too many distractions, and this is the best Pork Tenderloin recipe to make that happen. Start by cooking pork tenderloin with simple seasonings like salt, pepper, and thyme (or ground fennel seeds tastes great too). After a quick sear on the stove top, it’s finished in the oven until tender and juicy.
This simple flavor combination is the perfect base for the delicious balsamic glaze flavored with figs, the perfect sauce is perfect for drizzling and dunking. When figs are in season, this baked pork tenderloin recipe is one of the tastiest ways around to enjoy them!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pork tenderloin: This cut of meat is 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.
Step-by-step 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 ½ teaspoon pepper. Rub the spice mixture all over the tenderloins.
- In a large (12-inch) oven-safe skillet or cast iron 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 bake pork until the internal temperature reaches 140 degrees on an instant-read thermometer and the juices run clear, 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.
Recipe tips and variations
- Yield: 2 pounds of pork tenderloin will give you about 1 ½ pounds cooked pork, enough for 6 servings, 4 ounces each.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Leftovers taste incredible with cooked rice and on salads and sandwiches. Reheat pork in a pan over medium-low heat or in the microwave.
- Freezer: Leftover pork can be cooled and packaged in freezer-safe containers. Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Thermometer: A trustworthy digital meat thermometer can keep you on track when roasting meat, or cooking in general. See my 3 favorite internal thermometers here.
- Customize your spices: I love the simple blend in this recipe, but there are plenty of delicious ways to season your pork. Italian seasoning, onion powder, garlic powder, rosemary, and paprika are all compatible herbs for a juicy pork tenderloin.
- Favorite sides for pork: This recipe is delicious with mashed potatoes and vegetables like Roasted Cauliflower or Blanched Broccoli. Start with a crisp Orange Fennel Salad with crunchy fennel, juicy oranges, soft butter lettuce leaves, and fresh mint all drizzled with a delicious balsamic vinaigrette.
- More ways with pork: Craving more pork recipes? Discover Tacos al Pastor, an authentic Mexican recipe flavored with dried chiles and pineapple. Pork Schnitzel is a German recipe for pork cutlets pounded thin, breaded, and pan-fried (we have Chicken Schnitzel too if that’s more your speed). So good with Spaetzle! And you absolutely cannot miss my Pork Burgers. They have a special pork seasoning blend and are topped with pickled beets and a spread of feta cheese, mayonnaise, and whole-grain mustard. It’s one of my most treasured recipes on the site!
Frequently Asked Questions
What cooking method is best for pork tenderloin?
There are lots of delicious ways to cook pork tenderloin, but I gravitate to methods with higher heat. Searing the outside of the pork adds a lot of flavor and texture while keeping the inside mouth tender.
When are figs in season?
There are two seasons for figs: early June (known as the “breba” season), and August through October. Learn more about seasonal produce in my monthly Produce Guides.
What is a substitute for figs?
I haven’t tested this recipe with other fruits, but apples, pears, and plums all taste good with pork.
More delicious pork dinners
Main Dishes
Pork Roast
Sandwich Recipes
Slow Cooker Pulled Pork
30 Minute Meals
Grilled Pork Chops
Pork, Ham, and Lamb Recipes
Pork Loin Roast
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Pork Tenderloin with Figs and Balsamic Glaze
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.
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 ½ 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
- 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 ½ 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
Serving: 4ouncesCalories: 140kcalCarbohydrates: 11gProtein: 1gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 15mgSodium: 53mgPotassium: 104mgFiber: 1gSugar: 9gVitamin A: 237IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.