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A plate with mashed potatoes, broccoli and pork tenderloin with figs.
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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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings (4 ounces each)
Calories 140kcal

Ingredients

For the pork tenderloin:

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 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

  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 1/2 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: 4ounces | Calories: 140kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 104mg | Fiber: 1g | Sugar: 9g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg