Fig and Balsamic Glazed Pork Tenderloin is a delightful dish that's both elegant and easy to prepare. Perfect for a family dinner or a special occasion, this recipe combines the sweetness of figs with the tang of balsamic glaze, creating a harmony of flavors that’s sure to impress.
The star of the show is the pork tenderloin, known for its tenderness and mild flavor, which makes it a perfect canvas for a bold glaze. Olive oil is used for searing, adding a subtle richness. We season the pork with salt and black pepper to enhance its natural flavors. The balsamic vinegar provides a deep, tangy base for the glaze, while honey adds a sweet contrast. Figs bring a fresh, fruity element, and their natural sweetness pairs beautifully with the vinegar. Garlic gives a savory depth, and the fresh herbs, rosemary and thyme, add aromatic notes that elevate the dish.
This dish pairs beautifully with roasted vegetables such as Brussels sprouts or carrots. For a starch, consider creamy mashed potatoes or a simple risotto. A light green salad with a tangy vinaigrette can also complement the rich flavors of the pork.
Start by preheating your oven to 375°F (190°C). This ensures it's ready for the final roasting step. Season your pork tenderloin generously with salt and pepper on all sides; this helps to enhance the meat’s flavor during cooking. Heat a large oven-proof skillet over medium-high heat and add the olive oil. Once hot, add the pork to the skillet. You'll want to sear it on all sides until it develops a beautiful golden-brown crust—this should take about 5 minutes in total.
After searing, remove the pork and set it aside momentarily. In the same skillet, add minced garlic and sauté for about a minute until it becomes fragrant. Pour in the balsamic vinegar and honey, stirring them together. Let this mixture simmer for about five minutes until it reduces slightly, becoming thicker and more concentrated. Now, toss in those lovely sliced figs, along with the chopped rosemary and thyme, stirring to combine.
Return the pork tenderloin to the skillet, spooning some of that fragrant glaze over the top. Transfer the skillet to your preheated oven. Roast the pork for 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C), ensuring it's perfectly cooked. Once done, remove the skillet from the oven and let the pork rest for about 5 minutes before slicing. This resting period allows the juices to redistribute, keeping the meat tender and juicy. Serve the sliced pork with figs and an extra drizzle of glaze for good measure.
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