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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.
Ingredients Needed
- Pork tenderloin. I buy mine at Costco that they sell in a 2 pack. Each pack has 2 pieces in it. This recipe uses one of the 2 pack which would be 2 pieces of pork, about 3 pounds.
- Fig preserves. I used Bonne Maman brand
- Whole grain dijon mustard
- Balsamic vinegar
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 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 or jam, 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 Glazed Pork Tenderloin
- 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.
Tip from Leigh Anne
- 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.
Pair this with:
Frequently Asked Questions
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.
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:
Originally posted April 4, 2012
Mary manning says
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!
Leigh Anne says
Thanks so much for letting me know you enjoyed it!
MAC says
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.
Leigh Anne says
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.
Mrsmarling says
OMG Amazing!! Love this glaze! What a fab combo of flavours thank you!
nekowaif says
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!
K Davis says
This sounds so yummy. I haven’t been able to find fig preserves. Where do you find it?