Oh, figs! That little fruit that somehow manages to be both sophisticated and humble at the same time. I remember stumbling across a fig tree during a summer hike once, the sweet, earthy aroma lingering in the air, and thinking, “This would pair perfectly with something savory.
” Enter the balsamic roasted pork tenderloin—a dish that feels like a warm embrace after a long day. The sweet tang of balsamic mingles with the rich, juicy pork, creating a symphony of flavors that dance on your taste buds. It’s like a love letter to autumn, with every bite reminding you of cozy evenings and the sound of leaves crunching underfoot.
And let’s be real, who doesn’t love a dish that sounds fancier than it is? This recipe has quickly become my go-to for impressing dinner guests, or just treating myself on a random Tuesday night. So, grab your apron and let’s get a little fancy—without too much fuss.
Steps
- Begin by preheating your oven to 375°F. Season the pork tenderloin with kosher salt and garlic powder, then place it on a baking pan.
- In a small bowl, mix the balsamic vinegar with fig butter until well combined. Generously coat the pork with this mixture using a brush.
- Roast the pork in the oven until its internal temperature reaches 145°F, which should take about 25 to 30 minutes depending on your oven. Once done, allow it to rest for 10 to 15 minutes.
- After resting, slice the pork into 8 pieces. If desired, garnish with chopped parsley before serving.
Ingredients
- 20 oz pork tenderloins
- Kosher salt, to taste
- 1/4 tsp garlic powder
- 1 1/2 tbsp balsamic vinegar
- 2 tbsp fig butter
- Optional: chopped parsley for garnish
Nutritional Values
Calories: 784 kcal | Protein: 120 g | Carbohydrates: 24 g | Fats: 20 g | Fiber: 2 g | Cholesterol: 360 mg | Sodium: 288 mg | Sugar: 20 g
FAQ
- What can I use if I don’t have fig butter?
- If fig butter is unavailable, you can substitute it with other fruit butters like apple butter for a similar sweet and tangy flavor.
- How do I know when the pork tenderloin is cooked?
- Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F. This indicates it’s properly cooked and safe to eat.
- Can I prepare the glaze in advance?
- Yes, you can mix the balsamic vinegar and fig butter ahead of time. Store it in the refrigerator and brush it over the pork when you’re ready to cook.
- What should I serve with this pork tenderloin?
- This dish pairs well with roasted vegetables like Brussels sprouts or a fresh green salad for a balanced meal.
- How long should I let the pork rest after cooking?
- Allow the pork to rest for 10 to 15 minutes after removing it from the oven. This helps the juices redistribute, making the meat more tender and flavorful.
Tips
- For a twist on the glaze, if fig butter is unavailable, consider substituting with apple butter or another fruit butter of your choice.
- Ensure the pork reaches an internal temperature of 145°F to guarantee it is cooked through but still juicy, using a meat thermometer for accuracy.
- Allow the roasted pork to rest for 10 to 15 minutes before slicing; this helps the juices redistribute and keeps the meat tender.
- For an extra burst of flavor and color, garnish the sliced pork with freshly chopped parsley just before serving.
Equipment
- Meat thermometer – Essential for ensuring the pork reaches the correct internal temperature of 145°F.
- Baking pan – For roasting the pork in the oven. If you don’t have a suitable one, you might consider purchasing a high-quality roasting pan.
