Pork Tenderloin with Figs and Balsamic Glaze
Ingredients
The pork tenderloin
-
2
pounds
pork tenderloins, trimmed
-
1
teaspoon
dried thyme or ground fennel seeds
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
2
tablespoons
olive oil
The figs and balsamic glaze
-
3
tablespoons
butter, divided
-
8
small
figs, cut in half
-
¾
cup
balsamic vinegar
-
2
bay leaves
-
1
teaspoon
fresh thyme, minced
-
¼
teaspoon
granulated sugar
Instructions
- Preheat the oven to 425 degrees and prepare a spice mix with thyme, salt, and pepper to rub on the pork.
- Heat olive oil in an oven-safe skillet and brown the pork tenderloins on all sides for about 4 to 6 minutes.
- Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 140 degrees, approximately 15 to 18 minutes.
- Remove the pork from the skillet and tent with foil to rest.
- In the same skillet, melt butter and cook the figs cut-side down until golden brown, about 2 minutes.
- Remove the figs and add balsamic vinegar, bay leaves, thyme, and sugar to the skillet, deglazing the pan and simmering until thickened.
- Remove from heat, discard bay leaves, and whisk in remaining butter until incorporated.
- Slice the pork, serve on a platter drizzled with glaze, and garnish with figs and fresh thyme.
Nutrition Facts (estimated)
Servings
6
Calories
140
Total fat
10g
Total carbohydrates
11g
Total protein
1g
Sodium
53mg
Cholesterol
15mg
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