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Home / Latest Posts / Recipes / Course / Main Dishes / Fig Glazed Pork Tenderloin

Fig Glazed Pork Tenderloin

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By: Leigh Anne WilkesPosted: 6/18/23Updated: 9/20/24

This post may contain affiliate links. Please see disclosure policy here.

fig glazed pork tenderloin on a white plate

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.

overhead shot of fig pork tenderloin

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. 

sliced fig pork tenderloin on a plate

Ingredients

  • Pork Tenderloin, about 3 pounds
  • Fig Preserves, I used Bonne Maman brand
  • Whole Grain Dijon Mustard
  • Balsamic Vinegar
overhead shot of uncooked fig pork tenderloin

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.
side view of fig pork tenderloin
  • 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.
fig pork tenderloin on a white plate

Pair this with:

  • Smash Potatoes
  • Rice Pilaf
  • Cashew Rice
  • Roasted Parmesan Asparagus
  • Balsamic Carrots

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.

Be sure and try these other delicious recipes:

  • Flavored Butters
  • Lemon Pork Tenderloin
  • Crock Pot Brown Sugar Pork Tenderloin
  • Orange Glazed Pork Tenderloin
  • Roasted Maple Glazed Pork Tenderloin

Be sure and follow me over on You Tube for weekly cooking demos.

4.74 from 23 votes
slices of fig glazed pork tenderloin

Fig Glazed Pork Tenderloin

Recipe From: Leigh Anne Wilkes
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
serves: 10 people
Prep:10 minutes minutes
Cook:30 minutes minutes
Total:40 minutes minutes
Rate Recipe

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:

Calories: 322kcal (16%) Carbohydrates: 26g (9%) Protein: 38g (76%) Fat: 6g (9%) Saturated Fat: 2g (13%) Cholesterol: 118mg (39%) Sodium: 123mg (5%) Potassium: 741mg (21%) Fiber: 1g (4%) Sugar: 18g (20%) Vitamin C: 3mg (4%) Calcium: 18mg (2%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Main Course, Main Dish
Cuisine:American
slices of fig glazed pork tenderloin
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4.74 from 23 votes (23 ratings without comment)

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  1. Mary manning says

    Posted on 2/5 at 4:45 pm

    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!

    Reply
    • Leigh Anne says

      Posted on 2/5 at 5:10 pm

      Thanks so much for letting me know you enjoyed it!

      Reply
  2. MAC says

    Posted on 7/17 at 6:06 pm

    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.

    Reply
    • Leigh Anne says

      Posted on 7/17 at 8:12 pm

      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.

      Reply
  3. Mrsmarling says

    Posted on 12/2 at 11:24 pm

    OMG Amazing!! Love this glaze! What a fab combo of flavours thank you!

    Reply
  4. nekowaif says

    Posted on 5/26 at 9:18 pm

    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!

    Reply
  5. K Davis says

    Posted on 5/1 at 9:33 pm

    This sounds so yummy. I haven’t been able to find fig preserves. Where do you find it?

    Reply
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