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!
Pork Tenderloin with Balsamic Onion-Fig Relish
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
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- Calories: 256
- Calories from fat: 15%
- Fat: 4g
- Saturated fat: 1.4g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.5g
- Protein: 24.6g
- Carbohydrate: 30.6g
- Fiber: 4.6g
- Cholesterol: 63mg
- Iron: 2.1mg
- Sodium: 349mg
- Calcium: 81mg
- 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
- 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.
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