Roasted Pork Tenderloin with Balsamic Fresh Fig Sauce

Roasted Pork Tenderloin with Balsamic Fresh Fig Sauce


Serves 5

  • 2 pork tenderloins

  • Olive oil

  • Salt

  • Pepper

  • Dried sage

  • 2 tablespoons butter, divided

  • 3/4 cup diced red onion

  • 6 tablespoons balsamic vinegar

  • 2 cups chicken stock

  • 1 tablespoon fresh thyme

  • About 16 fresh figs, cut in wedges


  1. Preheat oven to 400 degrees.

  2. Rub tenderloins with olive oil and sprinkle with salt, pepper, and sage. Heat a large, ovenproof saute pan to medium high and drizzle with olive oil. Brown tenderloins on all sides.

  3.  Roast tenderloins in the oven for about 15 – 20 minutes or until the internal temperature reaches 135 degrees.

  4. Remove tenderloins from oven and tent with foil.

  5. In the same pan that the tenderloins were browned, add 1 tablespoon butter and the red onion. Saute until softened and lightly browned, about 6 – 8 minutes.

  6.  Add the balsamic vinegar and scrap up the bits off the bottom of the pan. Cook for about 30 seconds.

  7. Add the chicken stock and bring to a boil. Cook until the sauce reduces by half, about 5 – 7 minutes.

  8. Stir in the remaining tablespoon of butter, thyme and about 3/4 of the figs and heat the sauce just through.

  9. To serve, slice the tenderloin into medallions and top with the sauce and a few of the reserved figs.

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