Pork Tenderloin with Figs and Balsamic Glaze

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This oven-roasted Pork Tenderloin with fresh figs and a balsamic glaze is so easy. It’s a simple, delicious way to elevate your weeknight dinners but fancy enough for a special occasion.

A plate with mashed potatoes, broccoli and pork tenderloin with figs.

I love simple dinners where great ingredients can shine without too many distractions. In this Pork Tenderloin recipe, the pork is seasoned with just salt, pepper, and thyme (or ground fennel seeds tastes great too), then seared and finished in the oven.

Serve the pork with a delicious balsamic glaze flavored with figs, the perfect sauce is perfect for drizzling and dunking. When figs are in season, this is one of the tastiest ways around to enjoy them!

Recipe ingredients

Labeled ingredients for pork tenderloin with figs and balsamic glaze.

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:  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.

Step-by-step instructions

For the pork tenderloin:

  1. 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.
Pork tenderloins on a piece of parchment paper coated in spices.
  1. 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.
Pork tenderloin being cooked in a silver skillet.
  1. 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.
Pork tenderloin being cooked in a silver skillet.

For the figs and balsamic glaze:

  1. 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.
Figs being cooked in a silver skillet.
  1. 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.
Balsamic glaze being made in a silver skillet.
  1. 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.
Someone mixing balsamic glaze in a metal skillet.
  1. 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.
A plate with pork tenderloin with figs.

Recipe tips and variations

Three plates with mashed potatoes, broccoli and pork tenderloin with figs.

Recipe FAQs

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

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A plate with mashed potatoes, broccoli and pork tenderloin with figs.

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.
Author: Meggan Hill
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings (4 ounces each)
Course Main Course
Cuisine American
Calories 140

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:

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

  1. 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.
  2. 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.
  3. Yield: 2 pounds of pork tenderloin will cook down to about 1 ½ pounds, enough for 6 servings, 4 ounces each.
  4. 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.

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