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Balsamic Baked Pork Tenderloin with Preserve Glaze & Caramelized Figs

On this baked pork tenderloin I used Bonne Maman’s Fig Preserves because of its sweet flavour and the satisfying crackle of the seeds. Here I use it in a super simple Fig Balsamic Chili glaze to top a low fat, high protein pork tenderloin. 
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 320kcal

Ingredients

Instructions

  • Preheat oven to 375 F.
  • Heat a large skillet over medium high heat and add in the olive oil. Season the pork tenderloin generously with salt and pepper on all sides, then sear all over in the pan until golden brown. Remove from the heat.
  • Meanwhile, combine the balsamic, Bonne Mamam Fig preserves, and sriracha in a small saucepot over medium low heat until it bubbles and melts down.
  • Liberally brush the tenderloin and the quartered figs with the glaze and store any extra glaze. Bake for about 20 minutes or until the pork reaches 145 F- about half way through the cooking process, brush again with the remaining glaze.
  • Allow the pork to rest for 10-15 minutes before slicing. Serve with the caramelized figs.

Nutrition

Calories: 320kcal