Fig Balsamic Pork Tenderloin Recipe

Jump To Recipe
Avatar Author's default profile picture
Katie Published: January 7, 2021 Modified: June 1, 2021

How To Make Fig Balsamic Pork Tenderloin

This pork tenderloin recipe incorporates the flavors of fig butter and balsamic vinegar to create an easy roast pork recipe with a sweet and tangy glaze.

Preparation: 15 minutes
Cooking: 25 minutes
Rest Time: 15 minutes
Total: 55 minutes

Serves:

Ingredients

  • 20ozpork tenderloins
  • kosher salt,to taste
  • ¼tspgarlic powder
  • tbspbalsamic vinegar
  • 2tbspfig butter
  • parsley,chopped, for garnish, optional

Instructions

  1. Preheat the oven to 375 degrees F.

  2. Season the pork with salt and garlic powder and place on a baking pan.

  3. Combine the vinegar and fig butter and generously brush it all over the pork.

  4. Roast until the center of the pork reaches 145 degrees F with a meat thermometer. This will take about 25 to 30 minutes depending on the size of the pork and the oven.

  5. Let it rest for 10 to 15 minutes before slicing into 8 pieces.

  6. Top with parsley if desired.

Nutrition

  • Calories: 227.48kcal
  • Fat: 10.78g
  • Saturated Fat: 5.32g
  • Trans Fat: 0.28g
  • Monounsaturated Fat: 3.42g
  • Polyunsaturated Fat: 1.01g
  • Carbohydrates: 1.27g
  • Fiber: 0.07g
  • Sugar: 0.92g
  • Protein: 29.44g
  • Cholesterol: 107.40mg
  • Sodium: 364.15mg
  • Calcium: 14.30mg
  • Potassium: 576.45mg
  • Iron: 1.53mg
  • Vitamin A: 55.09µg
  • Vitamin C: 2.06mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Roast Recipes

Roast

Porchetta

Try making the Italian classic tender herb-filled porchetta with crispy…
Total 1 days 5 hrs 10 mins
Roast

Easy Tri-Tip Roast

Savor a flavorful dinner with this tri-tip roast marinated in…
Total 3 hrs 5 mins
Advertisement
Continue Reading Below
Comments

Leave a comment

Replying to