We are not big ham eaters at our house. Since ham is the traditional main dish for Easter I’m always looking for something else to serve. I usually opt for pork tenderloin. It’s from the same animal at least.
I have several pork tenderloin recipes I really like and use all the time – Pork Tenderloin with Apple Cranberry Sauce, Grilled Pork Tenderloin with Orange Marmalade, and Balsamic Roast Pork Tenderloin.
There is a new one to add to the list. I have made Fig Glazed Pork Tenderloin several times now and we love it more each time.
Don’t let the fig thing scare you. The recipe uses fig preserve and it is delicious. The addition of stone ground dijon mustard and balsamic vinegar to the preserve make for a delicious pork glaze.
Line your pan with foil before placing the tenderloin in it to make for easier clean up.
Remove the tenderloin from the pan and allow it to sit for 5-10 minutes. It will continue to cook during this time. I place a piece of foil over the top to keep the heat in. Then slice into serving size pieces.
If your family loves their ham this glaze would also be delicious on ham.
- 1 pork tenderloin 3-4 lbs.
- 1 13 oz. jar fig preserves (I used Bonne Maman)
- 3 tsp whole grain dijon mustard
- 2 tsp balsamic vinegar
- Mix together preserves, mustard and vinegar.
- Line pan with foil and place tenderloin in pan
- Brush with glaze mixture on both sides
- Bake at 350 for 40-50 minutes or until meat is cooked
- Brush with glaze several times during cooking process.