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Fig Glazed Pork Tenderloin is the perfect combination of sweet and savory. Combine fig preserves, dijon mustard and balsamic vinegar for a delicious pork tenderloin or ham glaze
Pork Tenderloin is a frequent visitor at our house and we love to dress up all different ways. Some of our favorites include Pork Tenderloin with Apple Cranberry Sauce, Grilled Pork Tenderloin with Orange Marmalade, and Balsamic Roast Pork Tenderloin. You can find all my pork recipes here.
We love pork tenderloin at our house and it’s versatility. I will choose pork tenderloin over ham any day! It is also my first choice whenever I have to feed a crowd. It is easier to cook than beef or chicken and it is not very expensive. One tenderloin can feed up to ten people.
Fig Sauce for Pork
If you aren’t familiar with figs or fig preserves, don’t let that scare you. It is delicious and you can usually find it right fig jam or preserves right along side the other jams and jellies in the grocery store.
To make your fig sauce just combine your fig preserves, some stone ground or coarse Dijon Mustard and balsamic vinegar. The flavor is amazing. If your fig preserves has a lot of large pieces of fig in it you might want to heat the mixture over low heat and stir to melt and make it easier to spread on your pork.
How to Make Fig Pork Tenderloin
- Pork Tenderloin – The recipe calls for a 3-4 lbs of tenderloin. I buy mine at Costco and they sell it in a two pack. Since we are a reduced size family I usually only make a 1.5 – 2 lb. tenderloin so I half the fig sauce recipe. But leftover pork tenderloin is delish so sometimes I cook up all 4 lbs!
- Line your pan with foil or parchment paper before placing the tenderloin on it to make for easier clean up.
- Divide fig sauce and use part of it to baste tenderloin with fig sauce on both sides. Reserve the other half of the sauce for serving along side the pork as a condiment. You will also baste the pork during the baking process a few times.
- Bake in a 350 oven for 40-50 minutes or until the pork is cooked through. I like to cook my pork to 145 degrees F and give it a five minute rest. Glaze several times during the cooking process.
- Remove the tenderloin from the pan and allow it to sit for 5 minutes. It will continue to cook during this time. I place a piece of foil over the top to keep the heat in.
- Slice and serve the remaining glaze.
This recipe is so easy but yet looks and tastes so fancy. It’s perfect for a weeknight meal or for entertaining friends.
S0me of our favorite things to serve with fig glazed pork tenderloin:
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Fig Glazed Pork Tenderloin
Fig Glazed Pork Tenderloin
Ingredients
- 1 3-4 lb. pork tenderloin usually in two pieces
- 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 or parchment paper and place tenderloin on pan
- Brush with glaze mixture on both sides
- Bake at 350 for about 20-30 minutes or until meat is cooked to desired temperature. I cook mine to 145 degrees F. and give it a five minute rest.
- Brush with glaze several times during cooking process.
Nutrition Facts:
Originally posted April 4, 2012
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Marilyn Kingman says
Leigh, this was excellent! Just made it for the first time 2 nights ago and I have already shared it with 2 friends!
Thank you!
Patsy says
I am making this tonight…wondering if the pork tenderloin needs to be seasoned first with salt and pepper, maybe fresh minced garlic? Or do you find the pork to be seasoned well enough from using the fig mixture? Thank you!
Leigh Anne Wilkes says
I make it just the way the recipe is written, if you would like to add some additional seasoning that’s totally up to you.
Donna B Oliphint says
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.