Pork Tenderloin with Balsamic Onion-Fig Relish

Pork Tenderloin with Balsamic Onion-Fig Relish Recipe
Photo: Oxmoor House
Caramelized onion, balsamic vinegar, and figs combine to create a subtly sweet topping for savory roasted pork. A side of acorn squash, available in peak form throughout the winter, rounds out this hearty meal.

Prep: 4 minutes; Cook: 19 minutes; Other: 5 minutes

Yield:

4 servings (serving size: 3 ounces pork and 1/4 cup relish)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 19 Minutes

Nutritional Information

Calories 256
Caloriesfromfat 15 %
Fat 4 g
Satfat 1.4 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 24.6 g
Carbohydrate 30.6 g
Fiber 4.6 g
Cholesterol 63 mg
Iron 2.1 mg
Sodium 349 mg
Calcium 81 mg

Ingredients

1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
8 dried Mission figs
2 tablespoons balsamic vinegar
2 tablespoons water
1 tablespoon low-sodium soy sauce
1 (8-ounce) container refrigerated prechopped onion

Preparation

1. Preheat oven to 425°.

2. Sprinkle pork evenly with salt and pepper; coat with cooking spray. Heat a medium-sized cast-iron skillet or other ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes or until browned on all sides, turning occasionally.

3. While pork browns, coarsely chop figs. Combine vinegar, 2 tablespoons water, and soy sauce in a small bowl. When pork is browned, remove pan from heat. Add figs, onion, and vinegar mixture to pan, stirring to loosen browned bits.

4. Bake, uncovered, at 425° for 15 minutes or until a thermometer registers 160° (slightly pink). Stir onion mixture; cover pan loosely with foil. Let stand 5 minutes before slicing.

Note:

Cooking Light Fresh Food Fast

April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note