Pork Tenderloin with Balsamic Fig Glaze

Close up of pork tenderloin slices with a spoon of balsamic fig glaze to the side.

5 from 1 vote

Pork Tenderloin with Balsamic Fig Glaze

Pork tenderloin is a deliciously lean and healthy main dish. It’s simple to prepare and tender as it is juicy! Top this perfectly cooked pork tenderloin with an easy balsamic fig glaze for the best meal.

Prep Time10

Cook Time30

Resting Time5

Total Time45

Course: Main Course

Cuisine: American

Keyword: 3-ingredient, balsamic fig glaze, pork tenderloin

Servings: servings

Calories: 342kcal

Author: Elise Shivamber

Cost: 10

Equipment

Digital Meat Thermometer

Ingredients

1.5 pounds pork tenderloin (most of fat trimmed)
½ teaspoon salt
½ teaspoon pepper
1 tablespoon neutral oil

Fig Balsamic Glaze

½ cup balsamic vinegar
½ cup fig jam or fig preserves

Instructions

Preheat oven to 375ºF.
Start the balsamic and fig glaze. Add both balsamic vinegar and fig jam/preserves to a small saucepan. Bring to a light boil.
½ cup balsamic vinegar, ½ cup fig jam
Once at a boil, bring the fig balsamic sauce down to a simmer, stir together to combine and let simmer for 7-10 minutes, until the glaze thickens to a sauce. It should stick to a spoon. (If your jam is too thick, you can use a whisk to break up into smaller pieces). When the fig balsamic glaze is completed, turn off the heat and remove from the stove.
While the balsamic fig glaze is simmering, season the pork tenderloin on all sides with salt and pepper.
½ teaspoon salt, ½ teaspoon pepper
Heat a cast iron pan, carbon steel pan or dutch oven on the stove at medium-high heat. Add 1 tablespoon of neutral oil and let pan get hot (about 2-3 minutes). (You can use a non-stick pan, but the sear may not come out as well)
1 tablespoon neutral oil
Once the pan is hot, sear the pork tenderloin for 3-5 minutes per side, until the outside is slightly browned.
After the pork is seared on all sides (not just the top and bottom!), turn off heat.
Spoon one-half of the balsamic and fig glaze evenly onto the top of the seared pork tenderloin.
Put the pork tenderloin into the oven (if using a pan that’s not oven-safe, place in a baking dish first).
Cook until it reaches an internal heat of 145ºF for medium, or up to 175ºF for well done. A good estimate is 20 minutes per pound, however I always measure the internal temperature after 10 and 15 minutes.
After the pork tenderloin reaches the preferred internal temperature (145ºF is recommended), immediately remove from the oven and leave to rest for 5 minutes. Place aluminum foil over the top to keep safe.
Slice into half-inch medallions. Place onto a serving plate or directly onto dinner plates.
Serve with the remaining half of the balsamic fig glaze.
Keep leftovers in an airtight container for up to four days.

Notes

As aforementioned, use your meat thermometer to make sure it reaches the temperature you prefer.

For pork tenderloin: 145ºF is Medium, 160ºF is Medium-Well and 175ºF is Well Done. Once your pork tenderloin reaches the temperature you are looking for, take it immediately out of the oven and

LET IT REST. Let it rest for 5-10 minutes before you slice. Make sure you use salt and pepper to sprinkle over all sides.

With any protein, I like to take it out of the fridge about 20-minutes prior so that it can come close to room temperature.

Want to achieve that perfect browned crispy edge for your pork tenderloin? Use a cast iron skillet. It also means less dishes - you can put it straight in the oven once your pork tenderloin is seared! If you don't have a cast iron (I highly suggest one, it's probably my favorite kitchen utensil!) then a dutch oven does the same trick too! You can always sear the pork tenderloin in a pan on the stove then transfer to a baking dish for the oven.

Nutrition