For an even deeper flavor, marinate the pork tenderloins in balsamic vinegar, olive oil, and rosemary for at least 30 minutes before cooking. If fresh figs are not available, you can substitute with dried figs, but use them sparingly as they are more concentrated in sweetness. You can also substitute fig jam with adjusting the amount of usage. Serve with roasted root vegetables or a creamy polenta to complement the rich sauce. Make sure to use good-quality balsamic vinegar for the best flavor. The flavor will be very different if you use the cheap one. The reduced balsamic sauce can also be drizzled over a simple green salad for an extra touch of flavor. You can deglaze the skillet with a splash of dry red wine before adding the chicken broth for added depth.
Balsamic Braised Pork Tenderloins with Fresh Figs
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS10
Experience the delightful harmony of savory pork tenderloin and the natural sweetness of fresh figs, all brought together in a rich balsamic reduction. This elegant dish requires minimal hands-on time, making it perfect for a sophisticated weeknight dinner or a special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol112 mg
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Fiber2 g
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Protein36 g
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Saturated Fat3 g
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Sodium478 mg
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
Step
0 mins
Pat tenderloins dry and remove silver skin, if present. Season with kosher salt and freshly ground pepper, to taste. (5 minutes)
03
Step
8 mins
Pour oil into a large, oven-proof skillet and heat over medium-heat until oil shimmers. Carefully place seasoned tenderloins into the hot oil and brown on all sides, 7 to 10 minutes total.
04
Step
1 mins
Add sliced shallots around tenderloins and stir, about 1 minute. Add figs, chicken broth, and balsamic vinegar. When the mixture begins to bubble, sprinkle minced rosemary over everthing. (3 minutes)
05
Step
27 mins
Cover, place in the preheated oven and bake until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
06
Step
0 mins
Using tongs, remove pork from the skillet and place on a serving platter. With a slotted spoon, remove figs from the skillet and place around the tenderloins. Cover loosely with foil. (5 minutes)
07
Step
13 mins
Place skillet back onto the stovetop over medium-high heat. Bring pan juices to a boil and allow to reduce to about 3/4 cup, 10 to 15 minutes.
08
Step
0 mins
Slice tenderloins, drizzle reduced liquid over the meat, and garnish with fresh rosemary sprigs, if desired. (5 minutes)
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Dion Rodriguez
Jul 1, 2025I added a little bit of honey to the sauce for extra sweetness. Delicious!
Joany Hand
Jun 30, 2025I've made this several times now, and it's always a winner. The pork is so tender and flavorful.
Maiya Johnston
Jun 30, 2025This recipe was a huge hit at my dinner party! The balsamic fig sauce is absolutely divine.
Willard Watsica
Jun 29, 2025The recipe was easy to follow, and the results were restaurant-quality. I'll definitely be making this again!
Amy Roob
Jun 29, 2025This is the perfect dish for a special occasion. It's impressive but not too difficult to make.
Rubie Crist
Jun 26, 2025I substituted dried figs because I couldn't find fresh ones, and it still turned out great!
Berenice Daugherty
Jun 26, 2025My family loved this dish! Even my picky eater devoured it.
Pascale Oconnell
Jun 26, 2025The rosemary sprigs really elevate the presentation of the dish. It looks so elegant!