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.