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Fig Glazed Pork Tenderloin is the perfect combination of sweet and savory. You only need four ingredients to create a delicious easy pork tenderloin recipe.
Why You’ll Love This Recipe!
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.
If you aren’t familiar with figs or fig preserves, don’t let that scare you. It is delicious and you can usually find fig jam or preserves right along side the other jams and jellies in the grocery store. And the flavor is amazing.
Ingredients
- Pork Tenderloin, about 3 pounds
- Fig Preserves, I used Bonne Maman brand
- Whole Grain Dijon Mustard
- Balsamic Vinegar
How to Make Fig Glazed Pork Tenderloin
- Combine fig preserves, Dijon Mustard, and balsamic vinegar to make fig glaze.
- Line your baking sheet with foil or parchment paper and place pork 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 fig glaze 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 F oven for 20-30 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. Use a meat thermometer to test the temperature. Glaze several times during the cooking process with the balsamic fig sauce.
- Remove the tenderloin from the pan and allow it to sit for 5 minutes. I place a piece of foil over the top to keep the heat in.
- Slice and serve the remaining glaze.
Tips
- Always use a meat thermometer to check the temperature of your meat. Don’t cut into the meat to see if it is done. This releases the juices and dries the meat out.
- I cook my pork to 145 degrees F which is slightly pink which is safe. I allow it to sit for five minutes, covered with foil, to continue cooking a bit. This helps al the juices absorb into the meat.
- 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.
Pair this with:
Frequently Asked Questions
What can I use instead of pork tenderloin?
You can substitute a pork loins roast for the tenderloin. It is a thicker piece of meat and will require more time to cook through. You could also use the fig mixture on pork chops or a chicken breast.
How long will leftover fig glazed pork tenderloin last?
Stored in an airtight container in the refrigerator it will last for 2-3 days.
This recipe is so easy but yet looks and tastes so fancy. It’s perfect for a weeknight meal or for entertaining friends.
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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.
Tips & Notes:
- Always use a meat thermometer to check the temperature of your meat. Don’t cut into the meat to see if it is done. This releases the juices and dries the meat out.
- I cook my pork to 145 degrees F which is slightly pink which is safe. I allow it to sit for five minutes, covered with foil, to continue cooking a bit. This helps al the juices absorb into the meat.
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Nutrition Facts:
Noble Pig - Cathy says
Love anything fig so love this!
JenM says
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.
Holly @www.abakershouse.com says
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
Heather @ new house, new home, new life says
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.
Laurie says
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?