Fig Balsamic Pork Tenderloin Skinnytaste Recipes

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BALSAMIC-GLAZED FIG & PORK TENDERLOIN



Balsamic-Glazed Fig & Pork Tenderloin image

I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 45m

Yield 12 kabobs.

Number Of Ingredients 16

2 pork tenderloins (about 3/4 pound each), trimmed and silver skin removed
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 cup balsamic vinegar
3 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons olive oil
12 dried figs, halved
12 cherry tomatoes
1/2 cup crumbled blue cheese
4 fresh basil leaves, thinly sliced

Steps:

  • Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.

Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 306mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 13g protein.

FIG AND BALSAMIC PORK TENDERLOIN



Fig and Balsamic Pork Tenderloin image

A delicious, one-pan pork tenderloin dinner, with an easy fig jam and balsamic vinegar pan sauce. Roast some mini potatoes right alongside the pork, if you like.

Provided by Jennifer

Categories     Main Course

Time 35m

Number Of Ingredients 12

1 lb. pork tenderloin (approximately)
1 Tbsp balsamic vinegar
Salt and freshly ground pepper
Mini potatoes (optional)
For the sauce:
1/2 Tbsp butter
2 shallots (finely diced or about 3 Tbsp finely diced red or white onion)
1/4 cup chicken stock
1 Tbsp fig jam (or fig spread)
1 Tbsp + 1 tsp balsamic vinegar
Pinch Thyme leaves (fresh or dried)
Salt/Pepper

Steps:

  • Preheat oven to 450F. Grease a cast-iron skillet with a bit of oil and set aside. (Alternately, you can use a rimmed baking sheet. Brush some oil on the baking sheet, as well).
  • Prepare the pork tenderloin by removing any visible fat and removing the silverskin. Brush pork with balsamic vinegar and season with salt and pepper. Place into a prepared pan or baking sheet, placing it along the side or at the end, if cooking potatoes alongside. Tuck the thin end of the tenderloin under, so that the pork is evenly thick from end to end.
  • (If cooking potatoes alongside, halve or cube the potatoes, toss with olive oil, salt and pepper. Place into the skillet or onto the baking sheet, cut side down.)
  • Place into preheat oven and roast for 25-30 minutes, or until the pork registers 145F when measured with an instant-read thermometer and the potatoes are golden.
  • Remove from oven. Remove the potatoes to a bowl and loosely cover with foil to keep warm. Remove the pork to a plate to rest while you make the sauce.
  • In the same skillet you used to cook the pork (or a fresh skillet if you cooked on a baking sheet), melt the butter over medium heat. Add the shallots or onion and cook, stirring until softened. Add the chicken broth, balsamic vinegar and fig jam. Increase the heat to medium high and cook, stirring, until sauce reduces and thickens. Taste and season with salt and pepper as needed. Add a few thyme leaves to the sauce, if using.
  • Return pork to the pan and re-warm, flipping it over a couple of times to coat with sauce. Remove pork to a plate and spoon warm sauce over-top or alternately, slice pork, then spoon sauce over-top. Serve with roasted potatoes.

Nutrition Facts : Calories 182 kcal, Carbohydrate 7 g, Protein 24 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 78 mg, Sodium 98 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving

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