Fig & Balsamic Glazed Pork Tenderloin
Ingredients
- Pork tenderloin: 1 to 1.5 lbs, trimmed of silver skin
- Fig jam or spread: 1/3 cup (like Dalmatia or Bonne Maman)
- Balsamic vinegar: 3 tablespoons
- Olive oil: 1 tablespoon
- Garlic: 2 cloves, minced
- Salt and black pepper: To taste
- Fresh rosemary or thyme: 1 teaspoon, finely chopped (optional)
Directions
Preheat your oven to 375°F.
Make the glaze: In a small bowl, mix the fig jam, balsamic vinegar, minced garlic, and optional rosemary. Set half aside for serving later.
Season the pork: Pat the pork dry with a paper towel. Rub it with olive oil, salt, and pepper.
Sear the meat: Heat an oven-safe skillet (like cast iron) over medium-high heat. Sear the pork on all sides until nicely browned, about 4 to 6 minutes.
Glaze and roast: Brush half of the fig-balsamic glaze generously over the seared pork. Transfer the skillet to the oven.
Bake: Roast for 15 to 20 minutes, or until an instant-read meat thermometer inserted into the thickest part reads 145°F.
Rest and slice: Remove the pork from the oven. Cover it loosely with foil and let it rest for 10 minutes. Slice into thick medallions and drizzle with the reserved glaze.
