Fig Glazed Pork Tenderloin

Author Leigh Anne Wilkes


  • 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


  • 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.