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Perfect Balsamic Fig Glazed Pork Tenderloin

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A juicy and tender pork tenderloin glazed with a sweet-tart balsamic fig reduction, paired with caramelized roasted shallots for a flavorful and elegant dinner.

Ingredients

Scale
  • 1.5 pounds (680 grams) pork tenderloin, trimmed
  • 2 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • 8 small shallots, peeled and halved
  • ½ cup (75 grams) dried figs, chopped
  • ¼ cup (60 ml) balsamic vinegar
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh thyme, chopped

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the pork tenderloin dry with paper towels. Season generously with salt and black pepper on all sides.
  3. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Once shimmering, add the pork and sear for about 3-4 minutes per side until golden brown all around.
  4. While the pork sears, combine chopped dried figs, balsamic vinegar, honey, minced garlic, Dijon mustard, and fresh thyme in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Let it reduce gently for 8-10 minutes until thickened and syrupy.
  5. Toss halved shallots with remaining 1 tablespoon olive oil, salt, and pepper. Arrange them around the pork in the skillet or on a roasting pan if needed.
  6. Brush the pork generously with half of the fig glaze, reserving the rest for serving.
  7. Transfer the skillet (or pan) to the oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
  8. Remove from oven, tent loosely with foil, and let rest for 10 minutes.
  9. Slice the pork into medallions and drizzle with the remaining balsamic fig glaze. Serve alongside the caramelized roasted shallots.

Notes

Use a meat thermometer to ensure the pork reaches 145°F for perfect juiciness. Simmer the glaze gently to avoid burning. Roast shallots separately if pan is crowded to prevent steaming. Let the pork rest before slicing to redistribute juices.

Nutrition

Keywords: pork tenderloin, balsamic fig glaze, roasted shallots, easy dinner, weeknight meal, pork recipe, balsamic vinegar, dried figs

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