This fig balsamic pork tenderloin is a delightful and flavorful dish that's perfect for a special dinner. The sweetness of the fig butter combined with the tangy balsamic vinegar creates a delicious glaze that pairs beautifully with the tender pork.
One key ingredient in this recipe is fig butter. This may not be a staple in every pantry, but it adds a unique sweetness and depth to the dish. If you don't already have it at home, look for it in the specialty or gourmet section of your supermarket.
Ingredients For Fig Balsamic Pork Tenderloin
Pork tenderloins: The main protein of the dish, tender and juicy when cooked properly.
Kosher salt: Used for seasoning, it enhances the flavor of the pork.
Garlic powder: Adds a nice, subtle garlic flavor to the meat.
Balsamic vinegar: Provides a tangy contrast that complements the sweetness of the figs.
Fig butter: A sweet and rich spread made from figs, it forms the base of the glaze.
Parsley: An optional garnish that adds a touch of color and freshness to the final dish.
One reader, Katerine Brant says:
The fig balsamic pork tenderloin recipe is a delightful blend of sweet and savory. The fig butter adds a unique twist, and the pork turns out tender and juicy. It's easy to prepare and perfect for a special dinner. Highly recommend!
Techniques Required for Preparing Fig Balsamic Pork Tenderloin
Yes.
How to preheat the oven: Set your oven to 375 degrees Fahrenheit and allow it to reach the desired temperature before placing the pork inside. How to season pork: Sprinkle kosher salt and garlic powder evenly over the surface of the pork tenderloins. How to combine ingredients: Mix the balsamic vinegar and fig butter together until they are well blended. How to use a meat thermometer: Insert the meat thermometer into the thickest part of the pork tenderloin to check if it has reached an internal temperature of 145 degrees Fahrenheit. How to let meat rest: Allow the cooked pork to sit undisturbed for 10 to 15 minutes after removing it from the oven to let the juices redistribute. How to slice pork: Cut the rested pork tenderloin into 8 even pieces. How to garnish with parsley: Chop fresh parsley and sprinkle it over the sliced pork for added flavor and presentation.
How To Make Fig Balsamic Pork Tenderloin
This pork tenderloin recipe incorporates the flavors of fig butter and balsamic vinegar to create an easy roast pork recipe with a sweet and tangy glaze.
Serves:
Ingredients
- 20ozpork tenderloins
- kosher salt,to taste
- ¼tspgarlic powder
- 1½tbspbalsamic vinegar
- 2tbspfig butter
- parsley,chopped, for garnish, optional
Instructions
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Season the pork with salt and garlic powder and place on a baking pan.
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Combine the vinegar and fig butter and generously brush it all over the pork.
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Roast until the center of the pork reaches 145 degrees F with a meat thermometer. This will take about 25 to 30 minutes depending on the size of the pork and the oven.
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Let it rest for 10 to 15 minutes before slicing into 8 pieces.
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Top with parsley if desired.
Nutrition
- Calories: 227.48kcal
- Fat: 10.78g
- Saturated Fat: 5.32g
- Trans Fat: 0.28g
- Monounsaturated Fat: 3.42g
- Polyunsaturated Fat: 1.01g
- Carbohydrates: 1.27g
- Fiber: 0.07g
- Sugar: 0.92g
- Protein: 29.44g
- Cholesterol: 107.40mg
- Sodium: 364.15mg
- Calcium: 14.30mg
- Potassium: 576.45mg
- Iron: 1.53mg
- Vitamin A: 55.09µg
- Vitamin C: 2.06mg
Technique Tip for Achieving Perfect Results with Fig Balsamic Pork Tenderloin
When brushing the balsamic vinegar and fig butter mixture onto the pork tenderloin, make sure to coat it evenly on all sides. This ensures that the flavors penetrate the meat thoroughly, creating a more balanced and flavorful dish.
Time-Saving Tips for Making This Pork Tenderloin Recipe
Preheat the oven early: Start preheating the oven while you prepare the pork tenderloin to save time.
Use pre-made fig butter: Opt for store-bought fig butter to cut down on preparation time.
Line the baking pan: Use parchment paper or aluminum foil to line the baking pan for easy cleanup.
Measure ingredients beforehand: Have all your ingredients measured and ready to go before you start cooking.
Rest the pork properly: Let the pork rest for the recommended time to ensure it stays juicy and flavorful.
Substitute Ingredients For Fig Balsamic Pork Tenderloin Recipe
pork tenderloins - Substitute with chicken breast: Chicken breast is a lean protein that can absorb flavors well, making it a suitable alternative to pork tenderloin.
kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity, making it a good substitute for kosher salt.
garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used in the same quantity as garlic powder.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and can mimic the tangy flavor of balsamic vinegar when mixed with a touch of sugar.
fig butter - Substitute with apricot preserves: Apricot preserves offer a similar sweetness and texture, making them a good alternative to fig butter.
parsley - Substitute with cilantro: Cilantro provides a fresh, herbaceous flavor that can replace parsley in most recipes.
Presenting Fig Balsamic Pork Tenderloin Beautifully
Serve smaller portion sizes: Slice the pork tenderloin into thin, even medallions to create a refined and elegant presentation. Arrange the slices in a fan shape on the plate to showcase the tender meat.
Use a vibrant sauce: Drizzle a reduction of balsamic vinegar and fig butter around the pork medallions. This not only adds a burst of flavor but also enhances the visual appeal with its rich, glossy texture.
Add a pop of color: Garnish the dish with finely chopped parsley to introduce a fresh, green element that contrasts beautifully with the dark sauce and tender pork.
Incorporate texture: Add a small side of roasted vegetables or a potato puree to the plate. This provides a variety of textures and flavors, making the dish more complex and satisfying.
Highlight the main ingredient: Place the pork tenderloin slices slightly off-center on the plate to draw attention to the main component while leaving space for the sauce and garnishes to shine.
Use elegant plating techniques: Utilize a white or neutral-colored plate to make the colors of the pork, sauce, and garnishes stand out. Employ precise, clean lines when drizzling the sauce and arranging the components.
Finish with a touch of luxury: Add a sprinkle of flaky sea salt or a few drops of truffle oil just before serving to elevate the dish with a hint of sophistication and depth.
Essential Tools for Making Pork Tenderloin with Fig Balsamic Sauce
Oven: Used to roast the pork tenderloin to the desired internal temperature.
Baking pan: Holds the pork tenderloin while it roasts in the oven.
Meat thermometer: Ensures the pork reaches the safe internal temperature of 145 degrees F.
Brush: Used to generously apply the balsamic vinegar and fig butter mixture onto the pork.
Mixing bowl: For combining the balsamic vinegar and fig butter.
Knife: To slice the pork tenderloin after it has rested.
Cutting board: Provides a surface to slice the pork tenderloin.
Measuring spoons: For accurately measuring the garlic powder, balsamic vinegar, and fig butter.
Tongs: To handle the pork tenderloin without piercing it, preserving the juices.
Aluminum foil: Optional, to tent the pork while it rests, keeping it warm.
Storing and Freezing Leftover Pork Tenderloin
Let the pork tenderloin cool completely before storing it in an airtight container or wrapping it tightly with plastic wrap or aluminum foil. This will help prevent the meat from drying out and keep it fresh for longer.
Refrigerate the leftover pork tenderloin for up to 3-4 days. Make sure to store it in the coldest part of your refrigerator, typically the back of the bottom shelf.
If you want to freeze the pork tenderloin for later use, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or a resealable freezer bag. Remove as much air as possible from the bag before sealing to prevent freezer burn.
Label the container or bag with the date and contents so you can easily keep track of when it was frozen. Pork tenderloin can be frozen for up to 2-3 months without significant loss of quality.
To thaw frozen pork tenderloin, transfer it from the freezer to the refrigerator and let it thaw overnight. Avoid thawing the meat at room temperature, as this can promote bacterial growth and increase the risk of foodborne illness.
Once thawed, consume the pork tenderloin within 1-2 days for the best quality and flavor. Reheat the meat in the oven, microwave, or on the stovetop until it reaches an internal temperature of 165°F (74°C) to ensure it's safe to eat.
If you have leftover fig butter or balsamic vinegar mixture, store it in a separate airtight container in the refrigerator for up to 1 week. You can use this mixture to baste other meats or as a flavorful spread for sandwiches or wraps.
How To Reheat Leftover Pork Tenderloin
Preheat your oven to 350°F (175°C). Place the leftover pork tenderloin on a baking sheet and cover it loosely with aluminum foil. Bake for about 10-15 minutes, or until the internal temperature reaches 165°F (74°C). This method helps to retain the moisture and prevent the meat from drying out.
Slice the leftover pork tenderloin into 1/2-inch thick pieces. Heat a tablespoon of olive oil or butter in a skillet over medium heat. Add the pork slices and cook for 2-3 minutes on each side, or until heated through. This method is quick and helps to create a slightly crispy exterior.
For a flavorful twist, slice the leftover pork tenderloin and add it to a stir-fry with your favorite vegetables and sauce. The fig balsamic glaze will complement the flavors of the stir-fry, creating a delicious and unique dish.
If you have a microwave-safe dish with a lid, place the sliced leftover pork tenderloin in the dish and add a splash of chicken broth or water to help maintain moisture. Cover the dish with the lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1-2 minutes, or until heated through.
For a cold option, slice the leftover pork tenderloin thinly and use it as a topping for salads. The fig balsamic glaze will act as a flavorful dressing, complementing the greens and other salad ingredients.
Random Fact about Fig Balsamic Pork Tenderloin
A unique aspect of this fig balsamic pork tenderloin recipe is the use of fig butter, which adds a natural sweetness and depth of flavor to the dish. This ingredient pairs beautifully with the balsamic vinegar, creating a rich and tangy glaze that enhances the taste of the pork tenderloin.
Is Making Pork Tenderloin with Fig Balsamic Sauce Economical for Home Cooking?
This fig balsamic pork tenderloin recipe is quite cost-effective. The main ingredient, pork tenderloin, is reasonably priced, and the additional components like kosher salt, garlic powder, balsamic vinegar, and fig butter are affordable and often already in a household pantry. The use of parsley as a garnish adds a fresh touch without breaking the bank. For a household of 4, the approximate cost is around $15-$20 USD. Overall Verdict: 8/10.
Is This Pork Tenderloin Recipe Healthy or Unhealthy?
The fig balsamic pork tenderloin recipe is a relatively healthy dish, but there are a few aspects that could be improved to make it even healthier:
- Pork tenderloin is a lean cut of meat, which is a good source of protein and low in fat.
- The recipe uses minimal added salt, which helps to keep sodium levels in check.
- Balsamic vinegar is a flavorful ingredient that is low in calories and fat.
- Fig butter adds a touch of sweetness and flavor, but it may also contribute some added sugars and calories to the dish.
To make this recipe even healthier, consider the following suggestions:
- Reduce the amount of fig butter used, or replace it with fresh figs for a natural sweetness without the added sugars.
- Serve the pork tenderloin with a side of roasted vegetables, such as Brussels sprouts, carrots, or sweet potatoes, to add fiber, vitamins, and minerals to the meal.
- Use a low-sodium broth or water to deglaze the pan after roasting the pork, creating a flavorful sauce without relying on added salt.
- Experiment with different herbs and spices, such as rosemary, thyme, or smoked paprika, to add depth of flavor without increasing the calorie or fat content.
- Consider using a marinade made with yogurt, citrus juice, and herbs to tenderize the pork and infuse it with flavor before roasting.
Editor's Opinion on This Delightful Pork Tenderloin Dish
This fig balsamic pork tenderloin recipe is a delightful blend of sweet and savory flavors. The fig butter adds a rich, fruity depth that complements the tangy balsamic vinegar, creating a sophisticated glaze for the tender pork. Roasting the pork to a perfect 145 degrees ensures it remains juicy and flavorful. The simplicity of the seasoning allows the glaze to shine, while the parsley adds a fresh, herbaceous note. Overall, this dish is elegant yet straightforward, making it an excellent choice for both weeknight dinners and special occasions.
Enhance Your Fig Balsamic Pork Tenderloin Recipe with These Unique Side Dishes:
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Why trust this Fig Balsamic Pork Tenderloin Recipe:
This recipe for fig balsamic pork tenderloin is a must-try for any home cook. The combination of balsamic vinegar and fig butter creates a rich, flavorful glaze that perfectly complements the tender, juicy pork. With simple ingredients and easy-to-follow instructions, this dish is both accessible and impressive. Trust in the balance of sweet and savory flavors, and enjoy a restaurant-quality meal right at home.
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