Roasted Pork Tenderloin with a Fresh Figs and a Balsamic Reduction
Just typing out this recipe makes my mouth water. While the ingredients and preparation are simple, the flavors are fantastic, making this a great dish for a quick weeknight dinner or an impressive one that will suit dinner guests.
See also: Recipe Roundup: Sigona’s Fig Balsamic
See also: In the Kitchen with Sigona’s Featuring: Black Mission Figs
Roasted Pork Tenderloin with a Fresh Figs and a Balsamic Reduction
Just typing out this recipe makes my mouth water. While the ingredients and preparation are simple, the flavors are fantastic, making this a great dish for a quick weeknight dinner or an impressive one that will suit dinner guests. Serves 2 to 4.
Ingredients
Ingredients:
- 1 pork tenderloin about 1 pound, excess fat and silver skin removed
- Salt and pepper to taste
- 2 Tbsp. Sigona’s Fresh Press extra virgin olive oil
- 2 Tbsp. unsalted butter
- 1 large shallot diced
- 1 Tbsp chopped fresh rosemary
- 4 to 6 fresh fresh Black Mission figs halved lengthwise
- 1/4 cup Sigona’s fig balsamic
Instructions
- Preheat the oven to 400°F.
- Rub pork with salt and pepper. Heat oil in a large, oven-safe skillet over medium-high heat. When hot, add pork to pan and cook, rotating about every 2 minutes, to brown all sides.
- Roast pork in the oven for about 20 to 25 minutes or until a thermometer registers between 145°F and 160°F (it will still be slightly pink). Set aside and let stand for 10 minutes before cutting.
- While pork is done and resting, begin the fig and balsamic sauce.
- Add butter to a skillet over medium-high heat. When melted, stir in the shallots and rosemary and cook for one minute. Add the figs and balsamic; increase heat to high and bring to a light boil. Reduce heat to a simmer and cook, stirring occasionally, for about 5 minutes. The mixture will thicken a bit as it reduces. Turn off the heat and allow the mixture to sit for about 5 minutes, while you slice and plate the pork.
- Slice the pork on the diagonal into one-inch slices and arrange on a serving platter. Drizzle the fig and balsamic mixture over the sliced pork, serve immediately.
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