Pork Tenderloin with Balsamic Fig Sauce
This is a recipe that is so easy to make, yet so flavorful. We’ve often used this recipe for an at-home date night dinner, because the flavor combinations are up to par with what you’d find at a fine-dining restaurant, while the effort involved in making the dish is very low! We wrote this recipe for the stove top (using our favorite reverse sear method), but you can also grill the pork tenderloin if you prefer. To grill, just cook about 7 minutes per side over medium high heat until the pork reaches 145ºF. We hope you enjoy the recipe, let us know what you think in the comments below!
Liberally season your pork tenderloin with salt and pepper. Place in a cast-iron skillet, and put the skillet in an oven preheated to 300ºF. Cook for 20 minutes, flip the pork, and cook for 20 minutes more, until the pork reaches an internal temperature of 135ºF.
Note – you can easily make this recipe with 2 pork tenderloins to double the yield.
While the pork is in the oven, make the Balsamic Fig sauce by adding the jam and vinegar to a small sauce pot. Stir together, then heat to low, and cook for about 5-10 minutes until the jam has thinned out to your desired consistency. Keep warm to serve.
Once the pork is done in the oven, remove from oven, and remove pork from skillet. Add the butter to the skillet, place on a burner, and heat to medium heat. Once the butter is melted, add the pork back to the skillet, along with the crushed garlic, thyme, and rosmeary. Sear the pork on all sides while basting with the butter – garlic – herb mixture.
Once the pork is seared, remove it from the skillet, and let rest for 5 minutes before serving. Slice the pork tenderloin into your desired slices and serve with the Balsamic Fig sauce on top. Serve with potatoes and fresh greens. Enjoy!
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Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!
- Burgundy, France
- Sonoma, California
Pairs great with:
- Pinot Noir can work with a variety of foods from salmon to pork to mushrooms