Simple oven roasted pork tenderloin with the loveliest balsamic fig sauce you’ve ever tasted!
This easy recipe is great for entertaining but can be served any night of the week!
I’m proud to have partnered with Ohio Pork to bring you this post.
I grew up in a household where dried figs were treated as though they came directly from the gods. My mom would swoon every time she ate one. I never shared her enthusiasm. To me, they always seemed like raisins on steroids. I have a deep disdain for raisins.
I dabbled in Fig Newtons, that’s as close as I could come to eating a dried fig. But let’s face it, Fig Newtons are not the same as a chocolate chip cookie. I ate them because there was nothing else around, but they were never my favorite. I never craved a Fig Newton quite like I would crave chocolate. When I was old enough to walk to the quicky mart to buy candy I stopped forcing down those darn Fig Newton’s.
Just this year I decided it was time I revisit the good old fig. However, this time I tried it in the form of fig jam. I used it in these little brie cups and fell hard in love. I still think dried figs are gross, but fig jam is a whole other animal. It is so perfectly sweet; like thick honey, but deeper and richer. It is just beautiful.
Pork tenderloin is so easy to roast in the oven. It actually doesn’t take long to cook as long as you brown it on the stove top first. This pork only took about 30-40 minutes in total. The lightly seasoned pork was really the perfect vehicle for the tangy/sweet sauce that I’ve created. The sweet fig jam is combined with tangy balsamic vinegar and heat just until it is thin enough to be called a sauce. The flavor combination hits every key taste bud in your mouth.
I’m not ready to pop dried figs like popcorn, but I am ready to indulge in fig jam on a daily basis. One day I may actually try a real fresh fig.
How To Roast Pork Tenderloin
For the pork
- 3 lbs pork tenderloin
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary
- 2 cloves of garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
For the sauce
- 3/4 cup fig jam
- 3 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- Preheat oven to 450.
- Sprinkle pork with rosemary, garlic, salt and pepper. Heat a large, oven-safe skillet (I used a cast iron) with olive oil over medium heat. Add pork. Cook pork for 10 minutes, turning halfway to brown each side. Place the skillet in the oven and bake pork in the preheated oven for 30 - 50 minutes or until a meat thermometer registers 145 degrees. Remove pork. Let pork stand for a few minutes before cutting.
- Meanwhile, add jam to the same skillet. Add vinegar and salt, stir frequently and cook on low heat for 5-8 minutes or until jam has thinned out or until desired consistency.
- Slice pork and serve with sauce.
Amount Per Serving Calories 324 Total Fat 9g Saturated Fat 3g Cholesterol 111mg Sodium 489mg Fiber 0g Sugar 15g Protein 35g