Balsamic Braised Pork Tenderloins with Fresh Figs

Balsamic Braised Pork Tenderloins with Fresh Figs
  • PREP TIME
    15 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    8 People
  • VIEWS
    10

Experience the delightful harmony of savory pork tenderloin and the natural sweetness of fresh figs, all brought together in a rich balsamic reduction. This elegant dish requires minimal hands-on time, making it perfect for a sophisticated weeknight dinner or a special occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    18 g
  • Cholesterol
    112 mg
  • Fiber
    2 g
  • Protein
    36 g
  • Saturated Fat
    3 g
  • Sodium
    478 mg
  • Fat
    10 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
0 mins

Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

02

Step
0 mins

Pat tenderloins dry and remove silver skin, if present. Season with kosher salt and freshly ground pepper, to taste. (5 minutes)

03

Step
8 mins

Pour oil into a large, oven-proof skillet and heat over medium-heat until oil shimmers. Carefully place seasoned tenderloins into the hot oil and brown on all sides, 7 to 10 minutes total.

04

Step
1 mins

Add sliced shallots around tenderloins and stir, about 1 minute. Add figs, chicken broth, and balsamic vinegar. When the mixture begins to bubble, sprinkle minced rosemary over everthing. (3 minutes)

05

Step
27 mins

Cover, place in the preheated oven and bake until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

06

Step
0 mins

Using tongs, remove pork from the skillet and place on a serving platter. With a slotted spoon, remove figs from the skillet and place around the tenderloins. Cover loosely with foil. (5 minutes)

07

Step
13 mins

Place skillet back onto the stovetop over medium-high heat. Bring pan juices to a boil and allow to reduce to about 3/4 cup, 10 to 15 minutes.

08

Step
0 mins

Slice tenderloins, drizzle reduced liquid over the meat, and garnish with fresh rosemary sprigs, if desired. (5 minutes)

For an even deeper flavor, marinate the pork tenderloins in balsamic vinegar, olive oil, and rosemary for at least 30 minutes before cooking.
If fresh figs are not available, you can substitute with dried figs, but use them sparingly as they are more concentrated in sweetness. You can also substitute fig jam with adjusting the amount of usage.
Serve with roasted root vegetables or a creamy polenta to complement the rich sauce.
Make sure to use good-quality balsamic vinegar for the best flavor. The flavor will be very different if you use the cheap one.
The reduced balsamic sauce can also be drizzled over a simple green salad for an extra touch of flavor.
You can deglaze the skillet with a splash of dry red wine before adding the chicken broth for added depth.

Celia Mitchell

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 3 Ratings)
Total Reviews: (8)
  • Dion Rodriguez

    I added a little bit of honey to the sauce for extra sweetness. Delicious!

  • Joany Hand

    I've made this several times now, and it's always a winner. The pork is so tender and flavorful.

  • Maiya Johnston

    This recipe was a huge hit at my dinner party! The balsamic fig sauce is absolutely divine.

  • Willard Watsica

    The recipe was easy to follow, and the results were restaurant-quality. I'll definitely be making this again!

  • Amy Roob

    This is the perfect dish for a special occasion. It's impressive but not too difficult to make.

  • Rubie Crist

    I substituted dried figs because I couldn't find fresh ones, and it still turned out great!

  • Berenice Daugherty

    My family loved this dish! Even my picky eater devoured it.

  • Pascale Oconnell

    The rosemary sprigs really elevate the presentation of the dish. It looks so elegant!

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