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.
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.
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.
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.
Cooking Light Fresh Food Fast
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I was quite happy with this recipe. Keeping a tenderloin moist is always a concern, so increase that relish, and pile it on! This recipe multiplies well: I made 6 pounds of tenderloin, and multiplied the relish by 10 (entire bag of dried figs from Costco, plus about 9 fresh figs). My crowd was quite happy with it.
This was easy and smelled delicious, but it wasn't my favorite. The pork was cooked perfectly but did take longer than 15 minutes in the oven, which ended up making the sauce dry up. Maybe that was the problem-that there was more of a chutney than a sauce. Also, I couldn't find "mission" figs, so I used dried organic figs. Maybe that altered the flavor completely. Other than the figs I followed the recipe exactly and served with steamed rice and broccoli. I won't make this again. Unless I find "mission" figs and they look a lot different than what I used.
This recipe was delicious. I accidentally bought fresh figs rather than dried figs, so I roasted them in balsamic vinegar before adding them to the onion mixture. When I make this dish again I think I'll use fresh figs because it was so good! I agree with the previous reviewer - roasted asparagus is a nice addition!
We loved this recipe. We cooked it to about 155 degrees and let it rest as described. It was done to perfect tenderness and was very moist. The sauce was flavorful and a salty sweet match for the pork. We served it with roasted zucchini and a Beaujolais Villages. Delicious! Will definitely make this again!
Just delicious! I was surprised by how easy and flavorful this dish was, especially because it was my first time making pork tenderloin too. I made one change- I used honey instead of soy sauce (I just prefer sweet over salty). The figs were a great addition and I took the advice of other reviewers and made a side dish of asparagus. Overall, a great summer dinner that I will definitely make again. :)
Outstanding! I doubled the figs & liquids - I wish I would have doubled the pork too! Served with green beans & brown rice - even though didn't have enough pork, the sauce was great on the rice. My kids asked if we could start having this once a week!
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