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. 
I used a smaller tenderloin – about 2 lbs. so I halved the glaze recipe. Line your pan with foil before placing the tenderloin in it to make for easier clean up. 
Brush both sides of the tenderloin with the glaze. Bake in a 350 oven for 40-50 minutes or until the pork is cooked through. Glaze several times during the cooking process. 
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.
Fig Glazed Pork Tenderloin
Ingredients
- 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
Instructions
- 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.
Get my Weekly Menu Plan for FREE!
Receive my FREE "What's for Dinner?" Meal Planning Course, a copy of my FREE ebook that includes my most popular recipes and my FREE weekly Meal Plan.
Latest posts by Leigh Anne (see all)
- Blueberry Crumble Bars - July 23, 2019
- Apple Dutch Baby - July 18, 2019
- Best Fish and Chips on the Oregon Coast - July 16, 2019
Thanks for another delicious-looking recipe! I think I will try it for this weekend. I’ve never cooked a pork tenderloin. Any hints on how to check for “doneness”? Do you use a meat thermometer?
This sounds so good, Leigh Anne. I’m not a big ham lover either, so we are having lamb. But I will be using this idea for those weekly pork tenderloin suppers.
Hi, I found you through Sugar and Dots link up party. This looks delicious! I’ve recently made a fig spread that you might want to try: http://www.abakershouse.com/2012/03/fig-plum-conserve.html
I use it on pork but never thought to combine it with dijon as you have. I can’t wait to try it!
Thanks for sharing!
from Holly @www.abakershouse.com
Yum, I love pork tenderloin, will have to try this version. I recently made a glaze with peach jam, a little bbq sauce & a squeeze of siracha hot sauce.
Love anything fig so love this!
This sounds so yummy. I haven’t been able to find fig preserves. Where do you find it?
Never had a fig outside of a newton before, but I found myself gifted with a jar of fig preserves and gave this recipe a try…very easy and absolutely delicious!
OMG Amazing!! Love this glaze! What a fab combo of flavours thank you!
OK
I’ve done pork tenderloin a couple of dozen ways over 20 years of marriage and this was hands down the best. The slight gaminess of the pork matches the unusual sweet of the fig preserves perfectly. Thanks for posting.
This is one of my favorite ways to do pork too! I am so glad you enjoyed it. The fig is just perfect with the pork.
Tried this at Christmas for a lot of guests . It was awesome! Making again for friends comming for dinner who were not at Christmas. Serving with roasted vegies. Can’t wait to turn them on to this great pork roast dinner.
It’s sooo easy. THanks for this wonderful easy recipe!
Thanks so much for letting me know you enjoyed it!
I’ve made this for years, but I cook mine on the grill. I also add butter to the sauce and cook it for about 20 or 30 minutes over low to thicken it. I brush it on the meat, cook it to 145 degrees, let it sit for a little while, slice it into 1 inch slices and ladle the sauce over it. Yummy! I also do this with seedless blackberry jam and add a few fresh blackberries into the mix.